Rich Butter Spritz Wreaths

1. Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping bowl as needed. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough into thirds. If desired, tint one or more portions of dough with gel food coloring.

2. Force unchilled dough through a cookie press onto ungreased cookie sheets. If desired, change plate with each portion of dough. Chill at least 15 minutes or until dough shapes are firm.

3. Trace ten 4-inch circles on two pieces of parchment paper; turn paper marked sides down. Using a thin metal spatula, carefully remove chilled dough shapes from cookie sheets and, working quickly, arrange in wreath shapes using marked parchment paper as a guide. Overlap dough shapes slightly and alternate colors (if using). You will need nine dough shapes per wreath. Transfer parchment paper to the cookie sheets.

4. Bake 10 to 12 minutes or until edges are firm. Cool on cookie sheets. If desired, decorate wreaths with Powdered Sugar Icing and desired candies.

Flavor Notes

For a touch of flavor, add one of the following with the eggs when making dough.
1/4 tsp. almond extract
1/4 tsp. peppermint extract
1 tsp. orange or lemon zest
1 Tbsp. desired liqueur (such as almond, hazelnut, Irish cream, or limoncello)

Powdered Sugar Icing

In a small bowl stir together 1 1/2 cups powdered sugar, 4 tsp. milk, and 1/4 tsp. vanilla or almond extract. If needed, stir in additional milk, 1 tsp. at a time, to reach desired consistency. Makes 1/2 cup.