Lemon Wreaths
(Makes about 4 dozen cookies)

The alternating color in the twist makes this a pretty holiday cookie. This is one of my favorite cookies. The texture is firm and dry, like a shortbread cookie, perfect for dipping into tea. It will keep for several weeks if stored in an airtight container.

1/3 cup unsalted Plugra butter, at cool room temperature
2/3 cup granulated sugar
1 egg, graded large
1 egg yolk from an egg graded large
1 teaspoon pure vanilla extract
2 teaspoons fresh-squeezed and strained lemon juice
1 tablespoon lemon zest
1/4 teaspoon salt
2 cups unbleached all-purpose flour
green sugar, for garnish
1 egg white from an egg graded large, beaten with 1 teaspoon water
Red jimmies or red candies for garnish

Preheat a conventional oven to 325 degrees, or a convection oven to 310 degrees, setting the oven racks so they divide the oven into thirds. Line two baking sheets with parchment.        

Cream the butter and sugar on medium high speed for about 3 minutes, until light and fluffy. Scrape the bowl and add the egg, egg yolk, vanilla, lemon juice, lemon zest, and salt, and beat on medium speed for 1 minute. Scrape the bowl again and add the flour, beating on low speed just until blended, about 20 seconds. Using a rubber spatula, scrape the sides and bottom of the bowl, giving it a few stirs to be sure everything is evenly mixed.

Pat the dough into a 6-inch square and wrap with plastic wrap. Chill the dough for about 1 hour.  Remove the dough from the refrigerator and divide it into three parts.  Work with one part at a time, keeping the remaining dough in the refrigerator. Divide the dough portion into 16 parts. On a lightly floured surface roll each piece into a 10-inch rope. Cut the rope in half and brush both rope pieces on all sides with the beaten egg white. Roll one piece in the green sugar. Then place the two parts of the rope next to each other, take one end of the double rope in each hand, and twist in opposite directions. As you place the twisted dough onto the cookie sheet, bring the ends together to form a wreath. Garnish with red jimmies or red candy pieces. Repeat with the remaining dough.  Bake the wreaths in the preheated oven, reversing the pans halfway through the baking time, for 10-12 minutes, or until just starting to turn light brown. Remove the pans from the oven and place them on wire racks to cool. Store the completely cooled cookies in an airtight container for up to two weeks.

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