These delicate, buttery holiday cookies melt in your mouth with a subtle hit of vanilla.
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup (1 ½ sticks) salted butter, room temperature
- ½ cup sugar
- 2 hard-cooked egg yolks
- 3 large eggs, divided
- 2 tsp vanilla extract
- Christmas or rainbow sprinkles or nonpareils
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using a hand mixer or stand mixer, cream the butter and sugar 2–3 min., until fluffy and pale yellow. Using your fingers, crumble the egg yolks into pieces into bowl. Mix to combine. One at a time, beat in 2 whole eggs and vanilla until combined. In batches, slowly add dry ingredients on low speed until combined.
- Divide dough into 2 disks, wrapping in plastic and refrigerating 1 hour. Preheat oven to 350°F. On a lightly floured surface, working with 1 disk at a time, take about 1 tbsp dough and roll into a 6-inch-long rope. Form each rope into a loop and twist ends to create an overlapped wreath shape. Transfer to parchment-lined cookie sheet, and repeat with remaining dough.
- Separate remaining egg, reserving yolk for another use. In a small bowl, beat remaining egg white with 1 tbsp water. Brush cookies with egg wash and decorate with the sprinkles or nonpareils. Bake cookies for 10–12 min., until pale golden. Cool completely on a wire rack. Store in an airtight container for up to 7 days.
This recipe is
- Nut Free
- December 2021