Oatmeal Christmas Wreath Cookies

Ingredients:

• 3/4 cup rolled oats
• 1 and 1/4 cups premium flour + extra for work
• 2/3 cup dark brown sugar
• 1 teaspoon coarse salt
• 165 g unsalted butter, room temperature
• 1 large egg yolk
• 1/4 tbsp. maple syrup
• 1 cup freeze-dried raspberries, chopped
• White decorative sugar, for sprinkling

Preparation:

1. Grind the rolled oats in a food processor until finely ground. Add the flour, brown sugar, and salt and pulse. Add the butter and egg yolk and pulse until the dough comes together and no streaks of butter remain. Divide the dough in half and divide between two sheets of plastic wrap; form into disks and wrap them in plastic wrap. Refrigerate for 3 hours to firm up.
2. Position racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. Let the dough rest at room temperature for about 5 minutes to soften slightly. Working with one piece at a time, roll the dough out on a lightly floured sheet of parchment paper to a thickness of 1/4 inch; sprinkle with flour. If the dough becomes too soft, refrigerate for 15 minutes. Cut 2-inch circles from the dough (preferably with a fluted cutter), then cut a 3/4 inch center out of each circle. Arrange the wreaths on the prepared baking sheets, spacing them 1 inch apart. Gather the dough scraps, re-roll, and cut out cookies.
3. Bake, rotating the baking sheets halfway through, until the cookies are dry and firm on top and golden brown around the edges, 15 to 20 minutes. Let cool on the baking sheets for 5 minutes. Lightly brush the tops with maple syrup and immediately sprinkle with crushed freeze-dried raspberries and coarse sugar. Transfer to a wire rack to cool completely.