Butter Cookie Wreath
- For the butter cookies (about 30 cookies, 8 cm in diameter)
- 160 grams powdered sugar
- 250 grams room temperature butter
- Vanilla bean
- organic lemons (zest)
- 350 grams sifted Pastry flour
- 3 egg yolks
- For the butter cookie wreath
- 6 butter
- 1 meter red Satin ribbon (about 0.5 cm wide)
- 1 roll green Garden wire
- 1 Garden plier
- 1 Diagonal plier (such as hair pins)
- 1 small can Hair spray
- For decoration
- 3 Ivy tendrils
- 3 green Willow branches
- red Berry
- 1 brown Willow wreath (about 30-40 cm)
For the butter cookies: In a bowl, combine the powdered sugar with the butter, vanilla, lemon zest, flour and 2 egg yolks. Knead into a smooth dough. Divide the dough in half, wrap in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 180°C (approximately 350°F). Divide the dough into 4 pieces. Roll each portion to 2-3 mm (approximately 1/8 inch) thick. Refrigerate the remaining dough pieces until ready to use. Using 2 different sizes of round cookie cutters, cut the dough into ring-shaped cookies. Place on a parchment-lined baking sheet. Brush with the remaining egg yolk.
Bake on the middle rack of the oven for 10-12 minutes. Remove and allow to cool on a wire rack.
For the butter cookie wreath:
Cut the garden wire with the garden pliers into 20-25 10 cm (approximately 4 inch) long pieces. Shape into a wreath and fasten with the diagonal pins.
For decoration: Fasten the willow wreath to the garden wire wreath. Pluck the leaves from the ivy. Remove the smallest and largest leaves.
Wrap the wreath with ivy and willow branches on all sides. Fasten the ivy vines without leaves as well.
Place ribbon through half of the butter cookies and fasten on the edges of the wreath. Use wire to attach the berries to the other half of the butter cookies. Attach to the wreath. Add the remaining berries to the wreath.
Spray the wreath with hairspray so it shines and retains a fresh appearance. Shape a bow out of some of the ribbon and fasten on the wreath. Hang up or arrange on a plate.