You will also need:
Royal Icing
Food coloring
Green metallic dust
Green sanding sugar
Red ribbon

Directions:

1. In a medium-size bowl, sift together flour and baking powder; set aside.
2. In mixing bowl cream butter, vanilla and lemon juice. Gradually beat in sugar and eggs until light and fluffy. Reduce speed to low and gradually beat in flour mixture.
3. Gather dough into a ball, flatten to a 5-inch round, and wrap in plastic. Refrigerate dough at least 50 minutes or overnight.
4. When dough has chilled, lightly grease 2 baking sheets.
5. Preheat oven to 325º F (160º C).
6. Cut dough round in half. Cut 2 pieces of waxed paper the same size as baking sheets. Lightly flour waxed paper and place one sheet on table or counter, floured side up. Place one half of dough in center and top with other waxed paper, floured side down. Roll out dough between paper to 1/8-inch thickness and remove top piece of sheet from dough.
7. Using 3½-inch wreath shape cookie cutter, cut out as many cookies as possible, leaving 1/2 inch between each shape, and remove all trimmings.
8. Invert waxed paper with cookies onto greased baking sheet and peel off waxed paper. Repeat with remaining half of cookie dough to fill second baking sheet. Press all trimmings together and reroll between floured waxed paper.
9. If making cookies to use as hanging ornaments, use a toothpick to pierce a small hole (about 1/2-inch from top center of each cookie).
10. Bake cookies 10-12 minutes or until just golden at edges.
11. Cool cookies 5 minutes on baking sheets and remove to wire racks to cool completely.

To Decorate Cookies:
To decorate wreath cookies, use a small artist brush and cover cookies lightly with a light green or light yellow Royal Icing (avoid pierced holes).
While icing is still wet, dip the small artist's brush in metalic dust and cover lightly on top of icing to create the shiny effect.
Using icing in decorating bag, pipe random dots of white icing on cookies, than sprinkle dots with green sanding sugar; set aside to dry.
When icing on wreaths is dry, sprinkle lightly with confectioners' sugar to create the effect of snow.
Attach red ribbons to hang cookies like ornaments from tree.
To store, arrange cookies in a single layer in airtight container.

TIPS:
Using this classic cookie dough and different cookie cutters, you can create delightful holiday ornaments that are simple even for kids to make. This cookie recipe is great for eating or decoration and for keeping and giving.
If cookies are to be displayed only and not eaten, they can be baked and decorated up to one month ahead.
If cookies are going to be displayed and eaten, prepare and store up to a week ahead, displaying only a few hours before eating.