Star Cookie Wreath
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Draw a 10-inch circle on the paper. Turn paper over; set aside. In a medium bowl stir or knead together the dough and flour until combined. On a lightly floured surface roll dough to 1/4-inch thickness. Using a 3 1/2-inch star cookie cutter, cut out 8 stars from the dough. Arrange stars around the circle on the parchment paper. Using a 2 1/2-inch star cookie cutter, cut out stars from remaining dough, rerolling scraps as necessary. Arrange smaller stars on larger stars, filling in open spaces and overlapping to create a wreath. Brush wreath with egg white, then sprinkle with sugars.
- Bake about 15 minutes or until wreath is evenly golden. Cool on cookie sheet on a wire rack.
From the Test Kitchen
Cover cookie wreath tightly with foil. Store at room temperature for up to 3 days.
If desired, in a small bowl stir together 1/2 cup canned white or cream cheese frosting and 2 to 3 teaspoons milk until frosting is drizzling consistency. Spoon or pipe frosting mixture over the cooled wreath.