Vanilla-Bean Spritz Wreaths

Photo by Helen (#1) C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Ingredients

  • 3 1/2

    cups all-purpose flour

  • 1

    teaspoon salt

  • 3

    teaspoons ground cinnamon

  • 2

    vanilla beans, halved lengthwise, seeds scraped and reserved

  • 1

    cup plus 4 teaspoons sugar

  • 3

    sticks unsalted butter, room temperature

  • 2

    large egg yolks

Directions

1. Preheat oven to 350 degrees. Whisk together flour, salt, and 1 teaspoon cinnamon. 2. Beat vanilla seeds and 1 cup sugar with a mixer on medium speed until incorporated, about 3 minutes (sugar will clump together slightly). Add butter, and beat until pale and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Reduce speed to low. Add flour mixture, and beat just until smooth. 3. Divide dough into 3 portions. Pack 1 portion into a cookie press fitted with wreath disk (cover remaining portions with an inverted bowl or refrigerate in an airtight container for up to 3 days; bring to room temperature before using), and press shapes about 2 inches apart onto baking sheets. Bake until edges are just golden, 9 to 12 minutes. 4. Meanwhile, combine remaining 2 teaspoons cinnamon with remaining 4 teaspoons sugar. Sprinkle over hot cookies. Let cool on sheets on wire racks. Repeat. Cookies can be stored in a single layer in airtight containers up to 4 days.

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