String-of-Lights Cookie Wreath

Photo: Lee Harrelson; Styling; Mindi Shapiro
Brighten your Christmas spread with a sweet string of lights! The thick, creamy vanilla frosting highlights our best-ever shortbread cookie.


about 2 1/2 dozen

Recipe from

Oxmoor House


1 cup butter, softened
1 cup margarine, softened
1 cup sifted powdered sugar
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Plastic drinking straw
20 to 25 chocolate-flavored candy coating drops, melted
Small pastry brush or paintbrush
Red or black licorice, cut into 8
Several 20


Beat butter and margarine at low speed of an electric mixer until creamy; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to butter mixture. Mix at low speed until blended. Roll dough to 3/8" thickness on a lightly floured surface.

Cut out cookies, using a 3" spade-shaped cookie cutter (or use template on page 149). Place on ungreased baking sheets. Make a hole in "socket end" of each cookie, using a straw.

Bake at 350° for 16 minutes. Let cookies cool on wire racks.

Spread Frosting on the "bulb end" of each cookie, using the back of a small spoon. Place frosted cookies on wire racks to dry. When frosting is dry, brush "socket end" of each cookie with melted chocolate, using a small brush. Let dry. When cookies are completely dry, lace licorice strips through holes in cookies. Place tissue in a large flat box, if desired. Arrange cookies in a loose circle on tissue paper to resemble a string of Christmas lights.

Note: Use these cookies as tree ornaments or as edible place cards at a children's party. Write names on frosted cookies using tubes of decorating gel.


The dough works best using half butter and half margarine.

Christmas with Southern Living 1997,

Oxmoor House

January 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note