Our festive holly cookie wreath does more than add a seasonal decoration to your holiday table; it serves your family and guests a fun dessert too. Prepare yours using the Wilton Holly Leaf Cookie Pan.
Prepare cookie dough following recipe directions. Tint portions red, light green and dark green.
Step 2
Make bow cookie. Press red dough into bow cavity, filling 2/3 full.
Step 3
Make light green leaves. Press light green dough filling 2/3 full into 10 leaves cavities. Bake 10-15 minutes. Cool in pan 10 minutes, remove cookies to cooling grid and cool completely.
Step 4
Make dark green leaves. Press light green dough filling 2/3 full into 11 leaves cavities. Bake following recipe directions. Cool in pan 10 minutes, remove cookies to cooling grid and cool completely. Repeat to bake remaining 3 cookies.
Step 5
Prepare Color Flow icing from mix. Tint portions red, light green and dark green.
Step 6
Decorate bow. Place cookie on cooling grid over parchment paper. Pour thinned red Color Flow icing over cookie. Tap grid lightly to smooth icing and remove air bubbles. Move cookie to parchment paper-covered surface. Let dry until set.
Using full-strength red Color Flow icing and tip 10, cover top of bow, smooth with finger dipped in cornstarch. Use edge of spatula to imprint lines. Overpipe center knot, pat smooth with finger dipped in cornstarch. Let dry until set.
Step 7
Decorate light green leaves. Use full-strength light green Color Flow icing and tip 3 to outline veins. Use full-strength red color flow icing and tip 10 to pipe dot berries. Pat berries smooth with finger dipped in cornstarch. Let dry until set.
Step 8
Decorate dark green leaves. Use full-strength dark green Color Flow icing and tip 3 to outline veins. Use full-strength red Color Flow icing and tip 10 to pipe dot berries. Pat berries smooth with finger dipped in cornstarch. Let dry until set.
Step 9
Cover cake board with Fanci-Foil Wrap. Arrange leaves and bow on cake board or serving platter following photo.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
Holly Wreath Cookies for the Holidays! is rated
3.3 out of
5 by
3.
Rated 4 out of
5 by
GFpeggy from
Having read the two previous (negative) reviews before using my holly wreath pan for the first time, I was feeling a bit cautious.
I used a drop-type (not cut-out) sugar cookie dough, omitting the 1 Tbsp water to make the dough a bit firmer. I also tinted the dough green and used mint extract instead of vanilla. I added 1 1/2 Tbsp cream cheese to the dough to make it a bit more cohesive.
Before baking I greased each holly indentation with butter--not spray--because I've read that pan sprays should not be used on non-stick pans. Then I placed 3 mini red M&Ms in the small round "berry" indentations on each leaf. Next I lightly pressed green dough in each of the holly leaves to fill about 2/3 full. I baked them at 325º for about 7 minutes, allowing them to cool completely before trying to remove them from the molds.
As long as I only filled the molds about 2/3 full, they came out pretty easily. Only the M&Ms seemed to stick at all, and I'm not sure how to remedy that. I was able to get under that end of each cookie with a dull knife to lift it out without too much of a problem.
However... when I got in a hurry and placed too much dough in each mold, allowing the dough to expand a bit past the limits of each leaf shape as it baked, I had more trouble getting the cookies out. These edges got crispier than the rest of the cookie and tended to break apart during removal from the pan.
Note: Because I didn't have time to separate out part of the dough to tint red, I didn't make the bow. I only wanted the holly leaves for my purposes.
Also, I didn't frost my cookies. Next time I might skip the red M&Ms and pipe a small, round dab of red frosting instead.
Date published: 2013-12-03
Rated 1 out of
5 by
Grannyjo from
I loved the idea of this pan. There was no recipe included. It said to go to the web site and get the sugar cookie for shaped pans. It was not the easiest to put the batter in the cavities. The first batch was baked as the recipe stated for 9 minutes. They were getting browned around the edges. After cooling in the pan for 5 minutes, which is a necessity or they will break as you take them out. They don't fall out even with spraying Pam in each cavity. They come out fairly easily using a sharp knife lifting up an edge. Unfortunately, they came out brown, way over baked. The second batch I cooked for 6 minutes and took them out as they were already browning. They were under baked and somewhat green in color. The third batch I baked at 325 degrees for 9 minutes and they were beginning to brown around the edges and I took them out. They were green but somewhat under baked. The recipe has a great flavor and the idea is great but this pan doesn't work well. I really can't recommend this pan. Wilton should bring back the holly leaf cookie cutter for this idea.
Date published: 2013-11-15
Rated 5 out of
5 by
Mommasdorf from
The wreath pan is easy to use with a butter cookie recipe. They pop out of the pan after cooling for 10 minutes or so. There is no recommendation on cooking temperature. I found 375 to be too high as the cookies browned on the bottom. I used 350 for the second batch and they cooked perfect!
![Decorator Preferred 9" Angled Spatula](https://www.wilton.com/dw/image/v2/AAWA_PRD/on/demandware.static/-/Sites-wilton-product-master/default/dwdf994065/images/product/409-7698/409-7698DP9iAn11083 prd.jpg?sw=89&sh=89&sm=fit "Decorator Preferred 9" Angled Spatula")
