Step 1
In a medium bowl, whisk together flour, salt, and baking powder until well combined. Set aside.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, the Redpath® Golden Yellow Sugar, and the Redpath® Special Fine Granulated Sugar until smooth and creamy; 2 to 3 minutes.
Step 3
Add in the egg and mix on medium speed until fully incorporated. Scrape down bowl and add in the minced rosemary and vanilla extract. Cream until thoroughly combined.
Step 4
Add half of the dry mixture to the bowl and mix on low speed until just combined. Add in the remaining flour mixture; do not overmix. Form the dough into a flat rectangular disc. Wrap dough in plastic wrap and chill in the fridge; 1 hour.
Step 5
When ready to use, allow dough to come to room temperature; 5 to 10 minutes.
Step 6
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Step 7
Place dough between 2 sheets of parchment. Roll dough to between ¼- to ⅛-inch thickness.
Step 8
Use a 2½-inch scalloped edge round cutter to cut out cookies. Use a 1-inch round cutter to cut out the centre of each wreath. Scraps can be gathered, rerolled, and cut (see Chef’s Tips). Carefully transfer cookies onto the prepared baking sheet. Place cookies into the fridge to chill; 10 minutes. Place chilled cookies into the preheated oven for 10 to 12 minutes or until lightly golden in colour.
Step 9
Cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.
Step 1
In a small bowl whisk together the Redpath® Icing Sugar and salt until no lumps remain. Whisk in the lemon juice and corn syrup until well blended. If icing is too thick, add a half teaspoon of water or lemon juice at a time and stir until desired consistency is achieved. If icing is too thin, add a teaspoon of icing sugar at a time and stir until desired consistency is reached.
Step 2
With a small offset spatula or a clean pastry brush, spread or brush on a small amount of icing onto a completely cooled wreath cookie. Sprinkle still-wet icing with desired toppings: coloured sugar, sprinkles, fresh or candied rosemary, or citrus zest if using.
Step 3
Place onto a wire rack to dry completely; at least 4 hours, but preferably overnight.
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*Scraps can be rerolled and cut again, though best to wrap up the scraps and allow the gluten in the dough to relax in the fridge for at least 20 minutes before rerolling.
*Thyme can be used in place of the rosemary if desired.
*If desired, add ½ teaspoon of clear vanilla extract to the glaze when adding the lemon juice to increase the vanilla flavour of the cookie. Alternatively, add ¼ teaspoon of lemon or orange extract to the glaze to up the citrus notes of the glaze.
*Redpath® Dark Brown Sugar can be used in place of the Redpath® Golden Yellow Sugar. Note that the resulting cookies may have a more pronounced caramel undertone and may be darker in colour.
