Vanilla-Bean Spritz Wreaths

1. 1

   Preheat oven to 350F.

2. 2

   Whisk together flour, salt, and 1 teaspoon cinnamon.

3. 3

   Beat vanilla seeds and 1 cup sugar with a mixer on medium speed until incorporated, about 3 minutes (sugar will clump together slightly).

4. 4

   Add butter, and beat until pale and fluffy.

5. 5

   Add egg yolks, 1 at time, beating well after each addition.

6. 6

   Reduce speed to low.

7. 7

   Add flour mixture, and beat just until smooth.

8. 8

   Divide dough into 3 portions.

9. 9

   Pack 1 portion into a cookie press fitted with wreath disk (cover remaining portions with an inverted bowl or refrigerate in an airtight container for up to 3 days; bring to room temperature before using), and press shapes about 2 inches apart onto baking sheets.

10. 10

    Bake until edges are just golden, 9 to 12 minutes.

11. 11

    Meanwhile, combine remaining 2 teaspoons cinnamon with remaining 4 teaspoons sugar.

12. 12

    Sprinkle over hot cookies.

13. 13

    Let cool on sheets on wire racks.

14. 14

    Repeat.

15. 15

    Cookies can be stored in a single layer in airtight containers at room temperature up to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.