Cinnamon-Spiced Wreaths

  • Makes: 72 servings
  • Serving Size: 1
  • Yields: Makes 6 dozen
  • Prep: 40 mins
  • Bake: 7 mins to 8 mins 375°F per batch
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Cinnamon-Spiced Wreaths
1 1/2
cup sugar
1 1/2
teaspoons ground cinnamon
teaspoon baking powder
teaspoon salt
tablespoons milk
teaspoon vanilla
Sliced almonds
tablespoons sugar
1 1/2
teaspoons ground cinnamon
Canned frosting
Red and/or green miniature candy-coated semisweet chocolate pieces
  1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, 1 1/2 teaspoons cinnamon, the baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
  2. Force unchilled dough through a cookie press into 2-inch circles 2 inches apart on ungreased cookie sheets. Arrange sliced almonds on dough circles to resemble bows. In a small bowl stir together the 3 tablespoons sugar and the 1 1/2 teaspoons cinnamon. Sprinkle lightly over dough circles.
  3. Bake for 7 to 8 minutes or until light brown. Transfer to a wire rack set over waxed paper. Sprinkle warm cookies with additional sugar mixture. Let cool. Use a small amount of canned frosting to add a candy-coated chocolate piece to the center of each almond bow.
From the Test Kitchen
To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Cinnamon-Spiced Wreaths)
    Per serving:
  • 75 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 13 mg chol.,
  • 48 mg sodium,
  • 8 g carb.,
  • 0 g fiber,
  • 3 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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