No Cookie Cutter Christmas Wreath Dog Cookies

• Preheat your oven to 350 degrees F
• Line a cookie sheet with parchment paper for dough. If you don't have parchment paper use a glass dish to bake they are generally easier to remove. Never use butter!
• Combine sweet potatoe and eggs in a mixer
• Add in half of the flour until fully blended together, continue to add flour until the dough is ready to knead or no longer sticky when you touch it
• Remove the dough ball from the blender (or mixer) and knead with your hands
• Separate the dough ball into two sections and flatten the center of the dough ball and place red food coloring in one and green in the other it. If you want to add the beet root powder add it to the half with the red food coloring now
• Knead the dough until it is all the desired color
• Flatten the dough into multiple small patties a little larger than your small bowl, cut out the wreaths using the small bowl
• make the opening of your wreath with your shot glass or smaller bowl
• Place I the oven and bake for 20-30 minutes or until the bottoms begin to brown
• Remove from the oven and let cool completely

Icing

• While cooking your wreaths you can begin to make the icing for the ornaments by placing ½ a cup of not fat greek yogurt into your mixer along with ¼ cup of corn startch
• Mix them and add in corn startch until they are a firm consistency, like icing
• Once your Christmas wreaths and balls have cooled completely you can dip the balls in the icing and stick them to your wreath. You can choose to leave them white or add a splash of coloe
• Use a plastic ziploc bag and cut the end off to use as a piper if you would like to decorate the cookies with your icing
• Have fun!