Glazed Rosemary Wreath Cookies
Back to Recipes & MoreIngredients
- 2½ cups (313 g) all-purpose flour
- ¼ tsp (2 g) salt
- ¼ tsp (1 g) baking powder
- ¾ cup (170 g) butter, cubed
- ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed
- ⅓ cup (67 g) Redpath® Special Fine Granulated Sugar
- 1 large egg
- 5 tsp (8 g) fresh rosemary, washed and pat-dried, minced
- 1 tbsp (15 ml) pure vanilla extract
- 2 cups (240 g) Redpath® Icing Sugar
- ⅛ tsp (1 g) salt
- 2 tbsp + 2 tsp (40 ml) lemon juice
- 1 tbsp (15 ml) white (clear) corn syrup
- Coloured sugar
- Sprinkles
- Candied or fresh rosemary (small sprigs or individual “leaves”)
- Citrus zest (lemon, lime, orange), finely grated
Equipment
Scale OR dry measuring cups
Measuring spoons
Medium bowl
Whisk x 2
Stand mixer with paddle attachment OR large bowl with handheld mixer
Rubber spatula
Plastic wrap
Parchment paper
Rolling pin
Scalloped round cutter (2½-inch)
Round cutter (1-inch)
Large baking sheets x 2
Wire cooling rack
Small bowl
Small offset spatula OR pastry brush
Instructions
Step 1
In a medium bowl, whisk together flour, salt, and baking powder until well combined. Set aside.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, the Redpath® Golden Yellow Sugar, and the Redpath® Special Fine Granulated Sugar until smooth and creamy; 2 to 3 minutes.
Step 3
Add in the egg and mix on medium speed until fully incorporated. Scrape down bowl and add in the minced rosemary and vanilla extract. Cream until thoroughly combined.
Step 4
Add half of the dry mixture to the bowl and mix on low speed until just combined. Add in the remaining flour mixture; do not overmix. Form the dough into a flat rectangular disc. Wrap dough in plastic wrap and chill in the fridge; 1 hour.
Step 5
When ready to use, allow dough to come to room temperature; 5 to 10 minutes.
Step 6
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Step 7
Place dough between 2 sheets of parchment. Roll dough to between ¼- to ⅛-inch thickness.
Step 8
Use a 2½-inch scalloped edge round cutter to cut out cookies. Use a 1-inch round cutter to cut out the centre of each wreath. Scraps can be gathered, rerolled, and cut (see Chef’s Tips). Carefully transfer cookies onto the prepared baking sheet. Place cookies into the fridge to chill; 10 minutes. Place chilled cookies into the preheated oven for 10 to 12 minutes or until lightly golden in colour.
Step 9
Cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.
Step 1
In a small bowl whisk together the Redpath® Icing Sugar and salt until no lumps remain. Whisk in the lemon juice and corn syrup until well blended. If icing is too thick, add a half teaspoon of water or lemon juice at a time and stir until desired consistency is achieved. If icing is too thin, add a teaspoon of icing sugar at a time and stir until desired consistency is reached.
Step 2
With a small offset spatula or a clean pastry brush, spread or brush on a small amount of icing onto a completely cooled wreath cookie. Sprinkle still-wet icing with desired toppings: coloured sugar, sprinkles, fresh or candied rosemary, or citrus zest if using.
Step 3
Place onto a wire rack to dry completely; at least 4 hours, but preferably overnight.
