Classic Almond Wreath Cookies

December 15, 2011
0 Ratings
  • Makes about 4 dozen
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

What You'll Need
  • 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
  1. 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.
  2. In a small bowl, mix together sugar, cinnamon and almonds for topping.
  3. 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.
  4. 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.
  5. Bake for 10 minutes, until set and beginning to lightly brown.

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