These cookies are not only beautiful, but leave room for creativity with flavor.
Chef Callyn Graf, cooking instructor at Harmons Holladay market, shares her favorite holiday recipe.
For more information, visit harmonsgrocery.com.
Orange Wreath Cookies
Makes 24-28 cookies
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (175 g) sugar
- 1 egg
- 1 teaspoon orange extract*
- 1/2 teaspoon vanilla extract
- 2 cups (256 g) all-purpose flour
- 3/4 cup (80 g) blanched almond flour
- 1 teaspoon sea salt
- powdered sugar or finishing sugar for decoration
1. Preheat the oven to 325 degrees bake. Avoid using convection bake.
2. Prepare your work station by lining two baking sheet pans with parchment paper. Draw 12 circles on each parchment paper, 2 inches in diameter, about 3 inches apart from one another. Using a round cookie cutter works well for this. Place two butter knives on opposite ends of the parchment, this will help hold the paper down while piping.
3. Attach a medium star shaped tip to a pastry bag, fold the opening on top over half way down. This will make filling the pastry bag much easier. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until soft and creamy. This will take about 3 minutes, taking time to scrape down the sides of the bowl a few times to incorporate ingredients.
5. Add the egg and both extracts to the butter and sugar. Continue to beat at a medium speed until well mixed.
6. Meanwhile, in a medium bowl add the flour, almond flour and salt. Mix well with a whisk, making sure to break up the clumpy bits that naturally form in almond flour. Add the flour mixture to the butter mixture and beat on low until just combined. The bottom of the bowl may need to be scraped to ensure full incorporation.
7. Fill the piping bag using a rubber spatula to scoop the dough from the mixing bowl into the bag. Push the dough down to the tip to help begin to squeeze the dough out. Fold the top of the piping bag back to its original position and twist the excess bag so that none of the dough can sneak out the top when piping.
8. Make sure to hold the piping bag with your dominant hand on the top of the bag, holding the twist, and your non dominant hand towards the tip to help guide. Hold the tip low over the cookie sheet as you squeeze the bag, making a wreath shape around each pre-drawn circle. Once the wreath is complete, lower the tip, pressing it against the piped dough to cut it off.
9. Bake for 16 to 18 minutes , rotating the baking trays halfway through from top to bottom and front to back, until the edges are lightly golden. Decorate with powdered sugar or finishing sugar and allow them to cool.
*orange extract- can be replaced with lemon or vanilla bean paste. Be creative, additional spices can be fun as well!