"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Christmas Sugar Wreaths Recipe

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This recipe for Christmas Sugar Wreaths, by , is from The White Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Mitchell


1 C Butter
1 1/2 C Sugar
2 Eggs
1 tsp Vanilla
3 C All-purpose Flour
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Baking Powder
Cookie Icing
Red hots and/or colored sugars

1 C powdered sugar, sifted
1 Tbs hot water
2 tsp butter
1/2 tsp vanilla
food coloring in desired color

Beat butter with electric mixer on medium speed until softened. Add sugar and beat until smooth. Add eggs and vanilla, beat well.
Combine flour, salt, soda and baking powder in a mixing bowl. Add to creamed mixture and beat until combined.
Divide dough in half. Cover, chill for one hour or until dough is firm enough to roll out.
Preheat oven to 400.
Roll out half the dough at a time on a lightly floured surface to 1/8 inch thickness. Cut with a 2 1/2 inch cookie cutter. Place on ungreased cookie sheet. Bake for 5-7 minutes. Cool on a rack. Drizzle with icing and decorate with red hots or colored sugars. Makes 60 cookies.
Combine ingredients for icing in small bowl; beat. Tint with desired food coloring.




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