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1
Dough:.
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2
Beat butter, sugar, egg, yolk, lime zest and juice, food color and salt in large bowl with mixer on medium speed until creamy.
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3
On low, beat in flour until blended.
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4
Divide dough in half; wrap in plastic and refrigerate 30 minutes.
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5
Heat oven to 350, line a baking sheet with parchment paper, nonstick foil or reusuable nonstick liners.
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6
Working with half the dough at a time, roll rounded tsps dough into balls; chill until form, about 15 minutes.
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7
Roll each ball into a 7 inch rope.
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8
Gently twist 2 ropes together and shape into a wreath, attaching ends together.
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9
Place 1 inch apart on prepared baking sheet.
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10
Bake 12 minutes or until edges are lightly browned.
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11
Cool on baking sheet 3 minutes.
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12
Remove to wire racks to cool completly.
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13
Repeat with remaining dough.
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14
Glaze and Decorations:.
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15
Whisk glaze ingredients until smooth (thin with a little extra water to create a dip-able glaze if needed) Working with one cookie at a time, dip the face of cookie lightly into glaze, letting excess drip back into bowl.
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16
Place on a wire rack; immediately sprinkle with nonpareils.
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17
Repeat with remaining cookies.
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18
Let stand until glaze hardens.
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19
Tie a small bow around each wreath with red or green ribbon if desired.
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20
STORAGE TIP: Store airtight at cool room temperature with wax paper between layers up to 3 weeks or freeze up to 2 months.
