Vanilla Wreath Cookies
by
André Skjødt Andersen
A delicious vanilla cookie shaped as a wreath. This recipe is great to make for Christmas and enjoy it with a big cup of hot chocolate!
You can pass a ribbon through it and hang it on your Christmas tree as a fun activity.
If you don’t have a meat grinder, you can shape the cookies using a piping bag, some cookie cutters in different shapes, or even by hand.
If using these techniques, do not cool the dough in the refrigerator.
- Level
Intermediate
- Cooking
1h+
- Overral
2h+
- Ready
All-Purpose Flour
400gSmall Vanilla Bean
2Almond
80gcold cubed Butter
300gWhite Sugar
300gEgg
1
Equipment
Kitchen Scale
Parchment Paper
Meat Grinder
Star Attachment
All-Purpose Flour
400gSmall Vanilla Bean
2Almond
80gcold cubed Butter
300gWhite Sugar
300gEgg
1
Equipment
Kitchen Scale
Parchment Paper
Meat Grinder
Star Attachment
Vanilla Wreath Cookies
André Skjødt Andersen
Scrape out the seeds from 2 vanilla beans
Place 2tsp of the 300g of white sugar on top of the vanilla seeds and mash it together using the tip of a knife. Put it with the rest of the sugar
Add 400g of all-purpose flour to a bowl. Add the sugar and vanilla. Mix until everything is combined
Add 80g of almonds to a food processor and pulse on high until the almonds start to get sticky
Add the almonds and 300g of cold cubed butter to the bowl. Mix and break up the butter until the texture looks like sand
Add 1 egg and mix until incorporated
Wrap the dough in plastic wrap and place it in the refrigerator for 30m to firm up. Remove from the refrigerator
Preheat the oven to 190°C
Run the dough through a meat grinder with the star attachment onto a baking tray with parchment paper. Form long snakes with the dough
Cut 7cm sticks and pinch the ends together, shaping them as wreaths
Bake the cookies in the oven for 5 to 7m until golden brown
The vanilla wreath cookies are ready! You can pass a ribbon through them as a fun activity on Christmas and enjoy them with a delicious cup of hot chocolate!