• In a medium bowl, combine flour, baking powder and salt.

  • In a large bowl, beat butter and sugar on med-high for 3 min, until smooth. Beat in egg and vanilla.

  • On low, beat flour mixture and milk into butter mixture just until combined. Tint dough with food coloring. Divide dough into thirds and shape each third into a disk. Wrap in plastic and refrigerate 2 hr or overnight.

  • Heat oven to 325 degrees. Roll 1 disk of dough to 1/4-inch thickness between sheets of wax paper. Remove top sheet. Cut dough into leaf shapes with a 3 3/4-inch cookie cutter (you'll need 15 leaves for each wreath).

  • Draw a 6-inch circle on a sheet of parchment paper. Flip over parchment and place on a baking sheet. Arrange 15 slightly overlapping cookies on top of circle to make a 9 1/2-inch-wide wreath. Brush with egg white and sprinkle with sparkling sugar or pearls. For smaller wreaths, cut dough into leaf shapes with a 2 1/2-inch cookie cutter. (You'll still need 15 or even 16 cookies for each wreath, and you'll draw a 4-inch circle on parchment.)

  • Bake 16 min or until shiny. Cool completely on pans on a rack, then carefully remove. Repeat with all dough, chilling between batches. Make 'em Mini: Use a 1 1/2-inch and a 1-inch cutter to form a wreath shape.

Sharing is Caring

  • These super-sized sweets are meant to be shared. So break each up and hand out to family and friends. A large Holiday Wreath serves 5, the smaller one about 2. Nutrition per portion: 283 kcal, 13 g fat (8 g sat), 3 g pro, 39 g carb, 19 g sugars, 1 g fiber, 68 mg sodium