We used a two-step process to make the wreath design. First dip the cookies in Powdered Sugar Icing and allow them to dry completely. Then decorate with Buttercream Frosting in a piping bag fitted with a leaf tip. Garnish with cinnamon candies.
1 cup butter 5 1/2 cups granulated sugar 5 1/2 tsp baking powder 2 large eggs 1 tsp vanilla 3 cups all purpose flour 2 to 3 oz. cinnamon candy
1 cup powdered sugar 1 tbsp milk 1/4 tsp clear vanilla
1/2 cup softened butter 1/2 cup powdered sugar 1 tbsp heavy cream 1/2 tsp clear vanilla
