This is day 13 of our 14 Days of CookKing Arthur Flour logoies blog series! We’re coming close to the end. Easter may be a couple of weeks out, but I really wanted to include this fun recipe. Enjoy!

On April 1st ABW Appliances will be hosting our 4th annual Kelly’s Cookie Challenge, a cookie baking competition with the goal of raising money for charity. Tickets are only $20 per person. Get yours today!

This year we are thrilled to be partnering with the King Arthur Flour company. Starting this year the OFFICAL flour of Kelly’s Cookie Challenge! All of the recipes featured in this blog series is provided courtesy of King Arthur Flour. Enjoy!

For more incredible recipes please visit the recipe section of the King Arthur Flour website. You can buy their fantastic book, The King Arthur Flour Cookie Companion, along with many other books, baking supplies, and kitchen tools at their online store. Check them out!

Easter Cookie Wreaths

These cookies, with their touch of Fiori di Sicilia, are inspired by an Italian-American cookie made around Easter time. Although normally hand-formed, we've chosen to make cutouts of this version, for an elegant presentation. We encourage you to experiment with your own flavorings and shapes.
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours 42 minutes
Servings 50 cookies
Author King Arthur Flour



  • 2tablespoonsvegetable oil
  • 3tablespoonsunsalted buttermelted
  • 2large eggs
  • 1teaspoonvanilla extract
  • 1/8teaspoonFiori di Siciliaoptional
  • 3/4teaspoonsalt
  • 2teaspoonsbaking powder
  • 1cupconfectioners' or glazing sugar
  • 2 3/4cupsKing Arthur Unbleached All-Purpose Flour


  • 1 1/2cupsconfectioners' or glazing sugar
  • 2tablespoonsmilk
  • 2tablespoonslight corn syrup
  • nonpareilsfor decorating


  1. To make the cookies: Beat together the oil, butter, eggs, vanilla, Fiori, salt, baking powder, and sugar until smooth.
  2. Add the flour, mixing until smooth.
  3. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
  4. Preheat the oven to 350°F.
  5. Roll the dough 1/8" thick on a lightly floured work surface or a silicone rolling mat.
  6. Cut out 2" circles and transfer them to greased or parchment-lined baking sheets, leaving about 1" between them.
  7. Using a 1/2" pastry tip, cut out a center circle from each cookie. Re-roll and cut the remaining dough.
  8. Bake the cookies for 10 to 12 minutes, until their bottoms and edges have turned slightly golden; they won’t brown very much.
  9. Remove the cookies from the oven, and transfer them to a rack to cool completely before icing.
  10. To make the icing: Combine all of the ingredients except the nonpareils until smooth. Dip the top of each cookie into the icing, and sprinkle with nonpareils. Allow the icing to set before serving or storing the cookies.