• Cream Butter and Sugar - In a large mixing bowl, beat butter and sugar together on medium-high. You’re looking for the mixture to almost double in size, become light in color, creamy, and fluffy in texture.
• Incorporate Eggs - Mix in one egg at a time, ensuring they’re fully incorporated before adding the next.
• Mix in Dry Ingredients and Vanilla in Increments - Add your dry ingredients and vanilla extract to the butter mixture in small batches. Once the dough pulls away from the sides of the bowl, you know all the ingredients are thoroughly mixed together.
• Chill the Dough - Flatten the dough into a round disc shape and wrap it in cling film. Refrigerate it for at least an hour.
• Prep Baking Trays and Oven - Line baking sheets with parchment and preheat oven as directed.
• Roll Out and Cut Wreaths - Roll out the chilled dough on a lightly floured surface. You’re looking to get it ¼ inch thick. Then, cut out 3-inch rounds with the larger cutter. Next, use the smaller cutter to cut out and remove the center of each cookie.
• Bake Then Cool - Place cutout sugar cookies on a parchment-lined cookie sheet, and bake at 350°F for 12-14 minutes. Let baked cookies cool undisturbed on the baking tray for 5 minutes before transferring them to a wire cooling rack.

Frosting and Assembling

• In a bowl of a stand mixer or using a hand mixer, cream the butter until it's light and creamy. Add almond extract, and sugar (in batches) and beat until you get a smooth and fluffy consistency (5-6 min).  
• Take 3/4 of the frosting and tint it with green gel food color. Tint the remaining frosting with red gel food color. 
• Put grass icing tip into the piping bags and fill it with prepared green-colored icing. Pipe the frosting onto the cookies in a circular manner.  
• Fill the red frosting in another piping bag fitted with small round tip nozzle and pipe the bows on the frosted cookies. Sprinkle some gold sugar on top or decorate further as you like! 
• Serve immediately and enjoy! Merry Christmas!!