From MICHAELS

Whether you’re making a cookie tray for the holidays or hosting Christmas dinner, these Holiday Wreath Cookies are a lovely addition to your table.

INGREDIENTS

Roll-Out Cookies (recipe below)

Wilton Creamy White Decorator Frosting, Vanilla Flavored

Frosting Tint Colors, red, light green, dark green

Decorating Tips: #16, #67, #4, Tip #3, Tip #352 and coupler

DIRECTIONS

1.Click here for the cookie dough recipe. Prepare following recipe instructions; then roll dough to 1/8″ thick.

2.Using a round cookie cutter, cut out cookies. Using a smaller round cookie cutter, cut out center of each round cookie. Bake and cool cookies.

3.Tint 1/3 cup icing red, dark green and light green using color combinations provided. Reserve remaining icing white.

4.Prepare four decorating bags as follows: Tip #16 with red icing, coupler with light green icing, Tip #67 with dark green icing, and Tip #4 with white icing.

5.Using tapered spatula, ice cakes lightly with white icing.

6.Using bag with white icing, pipe four equally spaced bead flowers on each cookie.

7.Prepare light green bag with tip Tip #3; pipe centers of flowers.

8.Using red icing with Tip #16, pipe rosettes between flowers.

9.Using dark green bag with Tip #67, pipe leaves. Switch light green bag to tip Tip #352; pipe leaves.

10.Add icing decoration to each cookie.

CHOCOLATE ROLL-OUT COOKIES

INGREDIENTS

3 cups all-purpose flour, plus more for dusting

1 teaspoon baking powder

1 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

1 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

3 ounces unsweetened chocolate, melted and cooled, optional

DIRECTIONS

1.Preheat oven to 350 degrees.

2.In medium bowl, combine flour, baking powder, and salt. In large bowl, beat together butter and sugar with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate and beat until smooth. Gradually add flour mixture to butter mixture, beating until smooth. Divide dough in half and form into 2 discs. Cover and chill at least 1 hour or until firm.

3.On lightly floured surface, roll out dough approximately 1/8-inch thick. Dip cutters in flour, cut and transfer cookies to cookie sheet.

4.Bake 8 to 10 minutes. Cool on cookie sheet 2 minutes. Remove to cooling grid and cool completely.

NOTE: You can omit the unsweetened chocolate if you do not want chocolate cookies.

Find this recipe and more holiday fun at michaels.com