Christmas Wreath Cookies

Ingredients:

• Wilton Lemon Yellow Icing Color, 1 oz.
• Wilton Kelly Green Icing Color, 1 oz.
• Wilton Royal Blue Icing Color, 1 oz.
• Wilton Red Icing Color, 1 oz.
• Wilton Red-Red Icing Color, 1 oz.
• Your favorite rollout cookie dough recipe
• Your favorite buttercream frosting

Tools:

• Cooling rack
• French Rolling Pin
• Wilton Round Cake Decorating Tip 4
• Wilton Spatula
• 6 piece round cookie cutter set (use a large and small cut out)
• Wilton 12-Inch Disposable Decorating Bags, 24-Count
• Wilton Cookie sheet
• Wilton Standard Coupler
• Wilton Decorating Piping Tip Set, 22 Piece

Directions:

1. Bake cookies. Prepare cookie dough following recipe instructions. Roll dough to 1/8 in. thick. Using a large cookie cut-out, cut out cookies. Using a small cookie cut-out, cut out center of each round cookie. Bake and cool cookies.
2. Tint icing. Tint 1/3 cup of icing red, 1/3 cup of icing light green, and 1/3 cup of icing bright green using the colour combinations provided below. Combine Red and Red-Red icing colours to get the red colour shown. Combine Royal Blue and Kelly Green icing colours to get the brighter green colour shown. Combine Kelly Green and Lemon Yellow icing colours to get the light green colour shown. Reserve remaining icing white.
3. Decorate cookies. Prepare four decorating bags as follows: tip 16 with red icing, coupler with light green icing, tip 67 with bright green icing, and tip 4 with white icing.
4. Using tapered spatula, ice cookies lightly with white icing. Using bag with white icing, pipe four equally spaced bead flowers on each cookie. Prepare light green bag with tip 3; pipe centers of flowers.
5. Using red icing with tip 16, pipe rosettes between flowers.
6. Using bright green bag with tip 67, pipe leaves. Switch light green bag to tip 352; pipe leaves.