Christmas Shortbread Wreaths
Taste of Home
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I adapted this recipe from plain shortbread to use for a cookie exchange. The wreaths are big sellers at bake sales. Since they're so quick and easy to prepare. I'm happy to share them at the holidays with teachers, friends and neighbors. — Donna Gendre, Stettler, Alberta
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 20 min. + cooling
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup confectioners' sugar
- 3/4 cup butter, softened
- Red and green sprinkles
Directions:
In a bowl, combine flour, cornstarch and sugar. Blend in butter with a wooden spoon until the dough is smooth. Form into two balls. Chill for 30 minutes or until firm.
On a floured surface, roll one ball into a 9-in. circle; transfer to a greased baking sheet. Cut out center with a small round cookie cutter. If desired, scallop out and inner edges of wreath with the edge of a cookie cutter or a knife. Cut the wreath into 12 wedges. Separate the wedges, leaving 1/8 in. between. Decorate outer and inner edges with sprinkles. Repeat for remaining dough.
Bake at 300° for 18-22 minutes or until golden brown. Cool on pan for 5 minutes. Recut wreath into wedges. Remove to a wire rack to cool completely. To serve, arrange as a wreath on a large flat serving plate. Yield: 2 dozen (2 wreaths).