If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.
More Great Recipes: Cookies