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 350° for 11-13 minutes or until lightly browned. Cool for 5
• minutes before removing from pans to wire racks.
• 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).