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Wreath Cookies (a Spritz Cookie dough) Recipe

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This recipe for Wreath Cookies (a Spritz Cookie dough), by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Atwell
Added: Saturday, November 24, 2007


1 c. butter
2/3 cup sugar
2 1/4 c. flour
1 egg
2 tsp. vanilla
1/2 tsp. salt

Preheat oven to 400. Cream butter, sugar, egg and vanilla
until light and fluffy. Reduce to low speed or beat by hand to
stir in flour and salt until well-mixed.

Dough can be divided and tinted if desired. Chill for easier

Force dough through cookie press onto ungreased cookie
sheet. To form wreaths, use the star die-cut pattern in the
cookie press. Use this to form 2-3" diameter circles on
baking sheet. Decorate with green sugar and add cinnamon
red-hot candies as holly berries.

Bake 8-14 minutes until light golden brown around edges.

Number Of Servings:
Number Of Servings:
6 dozen
Personal Notes:
Personal Notes:
Lately, the cinnamon red-hots I've used
have melted in the oven. Cookies still taste great, but not
quite as pretty. I'm experimenting with red decorating "gel"
this year. The packaging says you can bake it and it will cool
to a hard, shiny finish. We'll see!

The original recipe called for 3/4 tsp. almond extract instead of vanilla. We recommend you try the almond as well.




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