Christmas Wreath Munchies

What You Need:


3/4 C butter, room temperature

1/2 C + 2 T sugar, divided

1/2 C brown sugar, firmly packed

1/2 t baking soda

1 1/2 t cinnamon, divided

1/2 t ginger

1/8 t salt

1 egg

1 t vanilla

2 1/4 C flour

Red and green miniature semisweet chocolate pieces


How to Make It:


Place the butter in a large mixing bowl.

Beat the butter with an electric mixer on low speed for 30 seconds.

Pour in 1/2 C sugar, the brown sugar, baking soda, 1/2 t cinnamon, ginger and salt.

Beat with mixer on medium speed until well combined.

Add the egg and vanilla and continue to beat until completely incorporated into the mixture.

On low speed beat in the flour in it is completely moistened.

Divide the dough in half, cover and chill 1 hour or until the dough can be easily handled.

Place the oven temperature on 350 degrees and allow the oven to heat while finishing the cookies.

Combine the remaining sugar and cinnamon together in a small bowl.

Lightly flour a flat surface and roll out half of the dough with a lightly floured rolling pin to 1/4 in thickness.

Cut the cookies with a scalloped cookie cutter.

Cut a 1 in circle in the center of each cookie.

Place the cut cookie dough on an ungreased cookie sheet.

Sprinkle the cookie dough with the cinnamon sugar mixture.

Press the red and green candies into the cough.

Continue in the same manner with the second half of the dough.

Bake the cookies 10 minutes or until lightly born and firm.

Cool on the cookie sheet 2 minutes then move to a wire rack to complete cooling.


Serving Size: 36 cookies


These little treats make great munchies during your Christmas day. Make a double batch to be sure to have enough to go around.