"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Spritz Christmas Wreath Cookies Recipe

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This recipe for Spritz Christmas Wreath Cookies, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Lawrie Smith
Added: Sunday, December 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups (3-sticks) unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 large egg yolks
3 3/4 cups all purpose flour
Egg wash, make by beating 1 egg white lightly with 2 tsp.
water
green decorating sugar
candied cherries, sliced thin

Directions:
Directions:
Preheat oven to 350. In a bowl with electric mixer,
cream the butter with the granulated sugar until the mixture is
light and fluffy, at the salt, the vanilla, and the egg yolks, and
beat the mixture until it is smooth. Add the flour and beat the
dough until it is just combined. Pack the dough into a cookie
press fitted with the wreath disk and press cookies about 1-
inch apart onto cool, ungreased cookie sheets. (I use
parchment lined cookie sheets.)
Brush the cookies lightly with egg wash, sprinkle them with
the decorating sugar, and arrange the cherry slices
decoratively on them. Bake the cookies in batches in the
middle of the oven for 12 to 15 minutes, or until the edges are
pale golden.
Transfer the cookies to racks and let them cool. Do not cool
them on the sheets. The cookies may be made 2 months in
advance and kept frozen in airtight containers.
Yield: 120 cookies

 

 

 

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