Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) almond extract
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (8g) cornstarch
  • 1/2 tsp (2g) baking powder
  • 1/2 tsp (2g) green gel food coloring
  • 1/4 tsp (1g) salt
  • 1 cup (120g) powdered sugar
  • 1.5 tbsp (22ml) heavy cream or milk
  • 3 drops (1ml) red gel food coloring
  • 1/4 tsp (1ml) vanilla extract

Instructions:

  1. Beat the softened butter and sugar on medium-high until the mixture is pale and fluffy.
  2. Add the egg, almond extract, and green gel coloring. Mix until the color is uniform and the batter is smooth.
  3. Sift together the flour, cornstarch, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture on low speed until just combined; do not overmix.
  4. Transfer the dough to a piping bag and refrigerate for at least 30 minutes to ensure shape retention.
  5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Pipe 2-inch circles onto the baking sheets to form wreath shapes.
  7. Bake for 15 minutes or until set.
  8. Prepare the icing by mixing powdered sugar, heavy cream or milk, red gel food coloring, and vanilla extract until smooth.
  9. Pipe the red icing onto the cooled cookies to finish the wreath look.