Lime Butter Cookie Wreaths

Total Time: 41 mins Preparation Time: 25 mins Cook Time: 16 mins

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup confectioners' sugar
• 1 large egg, plus one yolk
• 1 1/2 teaspoons lime zest
• 1 tablespoon lime juice
• 5 drops green food coloring
• 1/4 teaspoon salt
• 2 1/4 cups all-purpose flour
• 1 cup confectioners' sugar
• 2 tablespoons lime juice
• 1/2 teaspoon light corn syrup
• 1 drop liquid green food coloring
• nonpareils, red and

Recipe

• 1 dough:.
• 2 beat butter, sugar, egg, yolk, lime zest and juice, food color and salt in large bowl with mixer on medium speed until creamy.
• 3 on low, beat in flour until blended.
• 4 divide dough in half; wrap in plastic and refrigerate 30 minutes.
• 5 heat oven to 350, line a baking sheet with parchment paper, nonstick foil or reusuable nonstick liners.
• 6 working with half the dough at a time, roll rounded tsps dough into balls; chill until form, about 15 minutes.
• 7 roll each ball into a 7 inch rope.
• 8 gently twist 2 ropes together and shape into a wreath, attaching ends together.
• 9 place 1 inch apart on prepared baking sheet.
• 10 bake 12 minutes or until edges are lightly browned.
• 11 cool on baking sheet 3 minutes.
• 12 remove to wire racks to cool completly.
• 13 repeat with remaining dough.
• 14 glaze and decorations:.
• 15 whisk glaze ingredients until smooth (thin with a little extra water to create a dip-able glaze if needed) working with one cookie at a time, dip the face of cookie lightly into glaze, letting excess drip back into bowl. place on a wire rack; immediately sprinkle with nonpareils.
• 16 repeat with remaining cookies.
• 17 let stand until glaze hardens.
• 18 tie a small bow around each wreath with red or green ribbon if desired.
• 19 storage tip: store airtight at cool room temperature with wax paper between layers up to 3 weeks or freeze up to 2 months.