Beautiful, easy and delicious, these buttery Christmas Wreath Shortbread Cookies are a one-bowl, no-mixer recipe with an easy, fun decorating technique.
Combine powdered sugar, 4 tablespoons half and half (or milk) and extract in a medium-size bowl. Mix until smooth. The glaze should be fairly thick, but pourable. Add a little more half and half (or milk) if it's too thick, a little more powdered sugar if it's too thin. Taste the glaze and add more extract, if a more intense flavor is desired.
Transfer the glaze to a small shallow bowl (a little larger than your cookies). Using two shades of liquid green food color, add two drops of each to the icing. Swirl greens together with a toothpick until most of the white has disappeared and the surface of the icing is a swirled green.
See Café Tips above in post for more detailed instructions, tips as well as links for the rolling pin, cookie cutters, buttercream fondant and fondant mold.
See the tutorial above in the post for a visual demonstration of how to make and decorate these cookies.
Recipe Notes Makes 20-24 cookies, depending on the size of your cookie cutters.