Christmas Wreath Sugar Cookies

Ingredients

• 0.5 cup butter softened
• 0.3 cup cream sour
• 0.8 cup granulated sugar 
• 1  eggs 
• 2 tablespoons lime zest grated
• 1 tablespoon juice of lime 
• 1 teaspoon vanilla 
• 2.5 cups flour all-purpose
• 0.5 teaspoon baking soda 
• 0.3 teaspoon salt 
• 1 cup powdered sugar 
• 2 tablespoons juice of lime 
• 1 serving sprinkles 
• 1 serving sprinkles white

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• plastic wrap
• hand mixer
• rolling pin

Directions

1. In large bowl, beat butter, sour cream and granulated sugar with electric mixer on medium speed until creamy.
2. Add egg, lime peel, lime juice and vanilla; beat until smooth. On low speed, beat in flour, baking soda and salt until dough forms. Gather dough into ball; divide in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate 1 hour.
3. Heat oven to 375°F.
4. Place pastry cloth on work surface; sprinkle with flour. With floured cloth-covered rolling pin, roll 1 disk of dough 1/8 inch thick.
5. Cut with floured 3-inch fluted cutter. With 1-inch scalloped or fluted canapé cutter, cut out center of each circle. On ungreased cookie sheet, place wreath cutouts 1 inch apart.
6. Cut each small cutout in half; brush backs of small cutouts with water and place on wreaths for bows. Repeat with second disk of dough.
7. Bake 6 to 8 minutes or until edges start to brown.
8. Remove from cookie sheet to cooling rack; cool completely.
9. In small bowl, mix powdered sugar and 2 tablespoons of the lime juice with wire whisk. Stir in remaining 1 tablespoon lime juice, 1 teaspoon at a time, until glaze is thin. Working with a few cookies at a time, brush glaze over cookies and immediately decorate with sugars and sprinkles as desired.
10. Let stand until set. Store in layers with waxed paper between.