Christmas Wreath Sugar Cookies

Prep Time: 1 Hour 10 Minutes Start to Finish: 2 Hours 45 Minutes 2½ dozen cookies

1 In large bowl, beat butter, sour cream and granulated sugar with electric mixer on medium speed until creamy. Add egg, lime peel, 1 tablespoon lime juice and the 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.

2 Heat oven to 375°F. Place pastry cloth on work surface; sprinkle with flour. With floured cloth-covered rolling pin, roll 1 disk of dough until ⅛ inch thick. Cut with floured 3-inch fluted cutter. With 1-inch scalloped or fluted canapé cutter, cut out center of each circle.

3 On ungreased cookie sheet, place wreath cutouts 1 inch apart. 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.

4 Bake 6 to 8 minutes or until edges start to brown. Remove from cookie sheet to cooling rack; cool completely.

5 In small bowl, mix powdered sugar and 2 tablespoons of the lime juice with 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 or sprinkles. Let stand until set. Store in layers with waxed paper between.

1 Cookie: Calories 110; Total Fat 3.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 65mg; Total Carbohydrate 17g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 1

Kitchen Secrets Silicone brushes work very well for brushing the glaze onto the cookies. They can be purchased in most kitchen stores or kitchen sections of department stores.