Jelly Wreath cut-out cookies

Servings: 0

Makes 2 dozen



Dough Using paddle attachment of mixer or wooden spoon, blend powdered sugar and butter. Add egg, vanilla and salt. Add flour. Mix until just combined. Form dough into large patty and wrap in plastic. Refrigerate for at least 30 minutes. Preheat oven to 375 degrees and line baking sheets with parchment paper. roll chilled dough 1/4 inch thick. Using 2 1/2 inch fluted cookie cutter, cut out 48 rounds of dough. Using 1 1/2 inch fluted cutter, cut out center of 24 disks of dough.(Note; Reroll scraps to make more cookies) Bake for 12 minutes or until edges take on hint of color. Cool on wire rack. Dust cooled disks with holes with powdered sugar. (Note: these will be used as tops) Fill piping bag with red jelly and another bag with green jelly. Pipe 1/2 tbsp red jelly onto 12 of bottom disks and green jelly onto remaining 12. Place top disks onto jelly-covred disks and press lightly.