225grams very soft butter
½ cup powdered sugar
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
¼ cup cornstarch
For the glaze:
2 cups icing sugar
4-5 tablespoons Almond Breeze® Vanilla Almond Milk
Place soft butter in a medium-size mixing bowl. Stir with a wooden spoon or sturdy spatula until nice and smooth. Add powdered sugar and vanilla. Mix together by hand for about 30 seconds until well blended.
Add the flour and cornstarch. Stir until dry ingredients are incorporated. The dough will be a little shaggy. Turn the dough out onto a lightly floured work surface and gather into a ball.
Knead 5-6 times until fairly smooth and all the small pieces are worked in. (Get your arm workout in!) Form into a ball again and flatten with your hand to form a flat disk.
Roll out the dough to an approximate 3/8-inch thickness. Cut out wreaths (in one or more sizes) and transfer to prepared pans with a thin, metal spatula. Re-roll scraps as many times as needed to use up the dough.
Place cutouts in the refrigerator for at least one hour or up to 24 hours. When ready to bake, preheat oven to 350 degrees F. Remove 1 pan of cutouts from the refrigerator and bake for 12-14 minutes, or until just beginning to turn golden at the edges. Rotate pans halfway through for even browning. Repeat with the second pan of cutouts. Cool completely before icing.
For the icing combine powdered sugar and 4 tablespoons Almond Breeze® Vanilla Almondmilk in a medium-size bowl. Mix until smooth and top with edible flower petals before the glaze can set on the cookie! Enjoy.