Marcellina, Marcellina in Cucina, posted beautiful lemon glazed wreath cookies two weeks ago and I immediately wanted to try them. It’s a not too sweet butter cookie with a sweet but tart lemon glaze shaped little a wreath. Perfect for the holidays.
The recipe was originally printed in Australian Women Weekly so it was in metric measurements. I thought about converting it but then decided someone else had probably already done the work, so I Googled it and found the converted recipe on Maria’s Menu. Not only did Maria have the recipe, she also had a link to a video teaching how to shape the wreaths!
I talked my oldest son in to making these with me. It’s a bit time time consuming to shape them, but easier than rolling out and decorating sugar cookies. Our first wreaths were a little misshapen but after a while we got better at it, although they all looked pretty after they were glazed! I didn’t love this cookie without the glaze because it isn’t very sweet, but after they were glazed with the tart sweet glaze, I couldn’t get enough of them.
- 3 cups all-purpose flour
- 4 1/2 tsp baking powder
- 1 teaspoon salt
- 1/2 cup (8 tablespoons) butter
- 1/4 cup milk
- 2/3 cup sugar
- 1 teaspoon vanilla
- 2 eggs, room temperature
- 3 cups powdered sugar
- 4 tablespoons lemon juice
- Preheat oven to 350º.
- In a large mixing bowl, combine flour, baking powder, and salt, cut butter into flour mixture with a pastry blender or two knives until crumbly.
- Add milk and sugar to a small saucepan, stir over low heat until sugar is dissolved. , Add vanilla extract. Cool 5-10 mins.
- Stir warm milk mixture and egg into flour mixture.
- Knead dough on floured surface until smooth.
- Roll rounded teaspoons of dough into 5-inch ropes. Twist two ropes together then shape twist into circles and press edges together. Place about 1 inch apart on baking sheets lined with parchment paper or Silpats.
- Bake 15 mins until cookies are firm and lightly browned on the bottom. Let cool on baking sheets for 5 minutes and remove to wire racks to cool completely.
- When the cookies are completely cooled carefully place the cookie upside down into the icing and removed it by lifting it out with a knife in the middle of the wreath. Place on a wire rack set in a baking sheet and let the icing dry before serving.
- Sift powdered sugar into a heat proof bowl; stir in enough juice to make a paste.
- Place bowl on top of a small saucepan of simmering water and heat until icing is pourable.