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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 48 |
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âMy mom passed along the recipe for these crunchy wreath-shaped cookies,â notes Phyllis Rewey, Englewood, Florida. âThey look festive dressed up with green and red gumdrops resembling holly leaves and berries.â Ingredients:
1 cup butter, softened |
1 cup sugar |
1 egg |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons cream of tartar |
1 teaspoon baking soda |
2 cups ground almonds |
icing: |
2 cups confectioners' sugar |
3 tablespoons milk |
24 green spice gumdrops |
16 red spice gumdrops |
Directions:
1. In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture and mix well. Stir in almonds. Divide in half. Cover and refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll out one portion of dough to 3/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets; cut out centers using a floured 1-in. round cookie cutter.
3. Bake at 375° for 8-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Repeat with remaining dough. Chill and reroll scraps if desired.
4. In a bowl, whisk confectioners' sugar and milk until smooth; gently spread over cookies. For holly trim, roll out gumdrops to 1/16-in. thickness; cut two holly leaves from each green gumdrop and nine berries from each red gumdrop. Arrange one leaf and three berries on each cookie. Yield: 4 dozen.
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