Shortbread Wreath Cookies

Step 1

In a large bowl, whisk together the flour, sugar, and salt.

Step 2

Using a pastry blender, cut the butter into the flour mixture until it resembles fine crumbs. Add the eggs, almond extract, and green food coloring. Begin mixing with a wooden spoon and then mix with your hands. Mix until evenly colored. Cover and chill the dough for about an hour.

Step 3

Preheat your oven to 350 degrees F.

Step 4

Divide the dough into 24 1.5-inch sized balls. On a lightly floured surface, roll each ball into a 7-inch rope. Shape this rope into a circle and pinch the ends to seal.

Step 5

Place the circles about 2-inches apart on an ungreased cookie sheet. Snip the edges of each circle with scissors to create texture.

Step 6

Bake for 8 minutes or until the edges barely start to brown. Remove from the oven and transfer to a cooling rack to completely cool.

Step 7

While the cookies cool, create the glaze by whisking together the confectioners' sugar, milk, and vanilla extract. You can add more or less milk to achieve the desired consistency.

Step 8

Working three cookies at a time, drizzle the glaze over the cookies (I found this easiest to do with the glaze in a piping or plastic bag). Decorate with the red cinnamon candies, then sprinkle with the green sugar.

Step 9

Cookies can be stored in an airtight container at room temperature.