When I shared a picture of my Christmas cookies on Twitter, several people asked me to share the instructions for making the Christmas wreath slice-and-bake sugar cookies. The process is actually fairly simple, and though it takes longer to prepare the cookies for baking, they actually save time, because you don't have to decorate them once they're baked!
First, start with a batch of sugar cookie dough, like my Vegan Sugar Cookies or the cookie portion from this recipe, which I've also included at the bottom of this post. (You can even try using my Gluten Free Sugar Cookie recipe.)
Your dough log will likely be too thick at this point. (Mine had a diameter twice as big as I wanted.) You'll want to roll the dough a bit to reduce the size, but I found that it was a little awkward to handle the whole thing at once. I cut it into 4 sections and rolled each one separately to make it half as thick and twice as long.
My Mom's Sugar Cookies
1 c. butter
2 c. sugar
1 1/2 tsp. salt
2 tsp. almond extract
4 c. flour
Cream butter and sugar together until light and fluffy.
Add eggs, salt and flavoring. Beat until creamy.
Stir in flour.
Wrap dough with plastic wrap (I prefer to form the dough into a flat disc, rather than a ball, to make it easier to roll out after chilling) and chill in refrigerator for 5-6 hours, or overnight.
Preheat oven to 400 degrees Fahrenheit.
Roll out dough and cut into circles. Bake on greased or parchment-lined cookie sheets for 8-10 minutes, just until lightly browned on the bottom, but still creamy white on top. (Don't over bake, or the cookies won't be soft!)