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Holly Wreath Cookies

“My mom passed along the recipe for these crunchy wreath-shaped cookies,” notes Phyllis Rewey, Englewood, Florida. “They look festive dressed up with green and red gumdrops resembling holly leaves and berries.”

48 ServingsPrep: 1-3/4 hours + chilling Bake: 10 min./batch + cooling

Ingredients

1 cup butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 cups ground almonds
ICING:
2 cups confectioners' sugar
3 tablespoons milk
24 green spice gumdrops
16 red spice gumdrops

Directions

In a large bowl, cream butter and sugar. Beat in egg. Combine the
flour, cream of tartar and baking soda; gradually add to creamed
mixture and mix well. Stir in almonds. Divide in half. Cover and
refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out one portion of dough to
3/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter.
Place on ungreased baking sheets; cut out centers using a floured
1-in. round cookie cutter.
Bake at 375° for 8-9 minutes or until lightly browned. Cool for 2
minutes before removing to wire racks to cool completely. Repeat

2 of 2

Holly Wreath Cookies (continued)

Directions (continued)

with remaining dough. Chill and reroll scraps if desired.
In a bowl, whisk confectioners' sugar and milk until smooth; gently
spread over cookies. For holly trim, roll out gumdrops to 1/16-in.
thickness; cut two holly leaves from each green gumdrop and nine
berries from each red gumdrop. Arrange one leaf and three berries on
each cookie. Yield: 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 127 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 68 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.