Creating Kris ~ a young mom blogs…

KITK: Lemon wreath cookies

Another recipe that I wanted to try out this winter was actually a recipe leftover from Christmas (when it was just too busy and overwhelming to get everything done that I’d planned to do!). These Lemon Wreath cookies were in a holiday issue of Martha Stewart Living…

And like the last recipe we tried from MLO, it was a lot of work with not a lot of “totally worth the work” taste. I know we didn’t make our dough rings thin enough (we ended up making only about two-thirds of the amount of cookies the recipe said it would produce), but I’m much less about the exactness and perfection than about getting to the end result and enjoying the experience. And I prefer recipes that cater to that style, especially when baking with the kids in tow!

My 11-year-old did a pretty good job of the extra things that my littler kiddo can’t manage, like rolling the dough and shaping the rings. Must be all that practice with play dough as a kid. We baked the first couple dozen and then stashed the rest in a container for freezing. We created the lemon glaze for the top as called for, but hadn’t been able to find white “non-pareils” at the store, so we had to improvise as far as sprinkles went… I opted for white and yellow stars picked out of the star mix, and Harmony chose to slather on a whole bunch of sprinkles of all sorts of colours (including chocolate sprinkles).

I would say these cookies are a great choice for people who like a lighter taste and not anything “too sweet”. The lemon glaze is the sweetest part; the base cookie is actually not very sweet at all so you could omit the topping if you wanted. The frozen cookies were baked about 1 month after going into the deep freeze and they turned out super well. The dough itself is actually really tasty too, especially when cold.

Here’s a link to the original recipe we followed: Martha Stewart Living magazine’s Lemon Wreath Cookies.