Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Butter Cookie Wreath
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 386
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 4 g
- Cholesterol
- 46 mg
- Sodium
- 146 mg
This no-bake wreath is a very merry quick treat that’s perfect for a make-and-take gift or as an easy holiday project with kids. You’ll need just store-bought Danish butter cookies (there always seems to a blue tin of them around during the holidays!), some white chocolate for melting and some easy red-and-green decorations and candies. It’s fun and festive, there’s almost no cleanup and you don’t even need to turn on the oven.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 386
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 4 g
- Cholesterol
- 46 mg
- Sodium
- 146 mg
Ingredients
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Directions
- Combine the white chocolate and oil in a medium heatproof bowl. Place on top of a small saucepan with 2 inches of simmering water over medium heat. Stir until the chocolate is completely melted and smooth.
- Line a work surface or serving platter with parchment paper. Use 12 plain round cookies in the tin as your bottom layer. Dip each cookie halfway with chocolate, and arrange them in a circle, with the chocolate facing the center and all the coated cookie halves touching. Sprinkle the chocolate with the sanding sugar. Use 11 cookies for the next layer, but this time the undipped side of the cookie should be facing the center of the wreath and the dipped side should be on top of the dipped side of the previous layer. Sprinkle the chocolate with sanding sugar. Finish with the remaining cookies and chocolate, this time with the chocolate facing in again. (If there are any cookies leftover, just dip them and place them on top of the last layer, they’ll blend in.)
- Drizzle the remaining chocolate over the cookies, then sprinkle with the remaining sanding sugar and all the sprinkles. Arrange the two kinds of red candies around the top of the wreath in clusters to resemble holly berries. Refrigerate until the chocolate has set, 15 to 20 minutes. Transfer the wreath to a serving platter, breaking or sweeping off any chocolate and sprinkles that have gone astray. Serve at room temperature.
