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
Ingredients
- 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
- For Decorating
-
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
Directions
-
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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