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Author Notes: This recipe, from my grandmother's 50's-vintage edition of the Betty Crocker Cookbook, has been a family favorite for decades. Break out the old cookie press and give it a try! —BrynWrites4Food
Makes about 4 dozen
For the Cookies
- 1/2 cup unsalted butter
- 1/2 cup Crisco
- 2/3 cup powdered sugar
- 1 egg
- 1 egg yolk (reserve white for decorating)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 egg white
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup finely chopped sliced almonds
- red and green candied cherries
- silver dragees
- Blend butter and Crisco; add whole egg, egg yolk and vanilla and stir to blend. Add powdered sugar and stir to combine, then add salt and flour and blend until well-combined. (A Kitchen-Aid stand mixer makes quick work of this.) The dough will be soft.
- In a small bowl, mix together sugar, cinnamon and almonds for topping.
- Preheat oven to 350 degrees. Place half of dough in a cookie press fitted with the star tip. Press dough into a circular wreath, about 1 1/2 inches in diameter.
- When you've pressed out a tray full of cookies, brush them lightly with the beaten egg white. Sprinkle with cinnamon-almond sugar. Cut candied cherries into tiny bits and place on the cookies to resemble holly and ivy. Or, use green or red cherries and a silver dragée to resemble a bow and silver bell.
- Bake for 10 minutes, until set and beginning to lightly brown.
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