17 Ratings
  • 5 star values: 8
  • 2 star values: 3
  • 1 star values: 2
  • 3 star values: 2
  • 4 star values: 2
  • 17 Ratings

Try these fun and festive holiday wreaths that combine chocolate, cinnamon, and ginger.

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Ingredients

Directions

  • In bowl beat butter with electric mixer 30 seconds. Beat in 1/2 cup granulated sugar, brown sugar, baking soda, 1/2 teaspoon of the cinnamon, ginger, and 1/8 teaspoon salt until combined. Beat in egg and vanilla until combined. Beat in flour. Divide dough in half. Cover; chill about 1 hour or until easy to handle.

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  • Preheat oven to 350F. Combine the 2 tablespoons granulated sugar and remaining 1 teaspoon cinnamon. On lightly floured surface, roll half the dough at a time to 1/4-inch thickness. Cut with 3-inch scalloped cookie cutter. Cut out centers with 1-inch scalloped cutter. Place cutouts on ungreased cookie sheet. Sprinkle with sugar mixture. Press candy pieces into dough.

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  • Bake 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet 2 minutes. Transfer to wire racks; cool completely. Decorate with Frosting. Makes 18 to 20 cookies.

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Nutrition Facts

216 calories, (6 g saturated fat, 0 g polyunsaturated fat, 3 g monounsaturated fat), 33 mg cholesterol, 118 mg sodium, 29 g carbohydrates, 1 g fiber, 17 g sugar, 1 g protein.

Frosting

Ingredients

Directions

  • In small saucepan melt white baking chocolate and shortening over low heat. Stir in a few drops green food coloring.

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Reviews

17 Ratings
  • 5 star values: 8
  • 2 star values: 3
  • 1 star values: 2
  • 3 star values: 2
  • 4 star values: 2