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
about 4 dozen
For the Cookies
egg yolk (reserve white for decorating)
finely chopped sliced almonds
red and green candied cherries
In This Recipe
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.