Floral Wreaths

Directions

1. 1

   Place soft butter in a medium-size mixing bowl. Stir with a wooden spoon or sturdy spatula until nice and smooth. Add powdered sugar and vanilla. Mix together by hand for about 30 seconds until well blended.

2. 2

   Add the flour and cornstarch. Stir until dry ingredients are incorporated. The dough will be a little shaggy. Turn the dough out onto a lightly floured work surface and gather into a ball.

3. 3

   Knead 5-6 times until fairly smooth and all the small pieces are worked in. (Get your arm workout in!) Form into a ball again and flatten with your hand to form a flat disk.

4. 4

   Roll out the dough to an approximate 3/8-inch thickness. Cut out wreaths (in one or more sizes) and transfer to prepared pans with a thin, metal spatula. Re-roll scraps as many times as needed to use up the dough.

5. 5

   Place cutouts in the refrigerator for at least one hour or up to 24 hours. When ready to bake, preheat oven to 350 degrees F. Remove 1 pan of cutouts from the refrigerator and bake for 12-14 minutes, or until just beginning to turn golden at the edges. Rotate pans halfway through for even browning. Repeat with the second pan of cutouts. Cool completely before icing.

6. 6

   For the icing combine powdered sugar and 4 tablespoons Almond Breeze® Vanilla Almondmilk in a medium-size bowl. Mix until smooth and top with edible flower petals before the glaze can set on the cookie! Enjoy.