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 (1 stick) butter
- 1/4 cup milk
- 2/3 cup sugar
- 1 teaspoon vanilla
- 2 eggs, room temperature
- 3 cups powdered sugar
- 4 tbsp Lemon juice
- Preheat oven to 350º. Sift flour into medium bowl, rub in butter. (I pulsed the butter and flour in the food processor until incorporated.)
- Combine milk & sugar in small saucepan, stir over low heat until sugar is dissolved, add extract; cool 5-10 mins.
- Stir combined warm milk mixture and egg into flour mixture. Knead dough on floured surface until smooth.
- Roll rounded teaspoons of dough into 5 inch rope. Twist two ropes together, form into circles; press edges together. Place about 1 inch apart on oven trays.
- Bake about 15 mins. Cool on wire racks. When the cookies are completely cooled drizzle the lemon icing on the cookies. (I dropped the cookie upside down into the icing and removed it by lifting it out with a knife in the middle of the wreath.)
- Sift powdered sugar into a heat proof bowl; stir in enough juice to make a firm paste.
- Stir over small saucepan of simmering water until pourable.