Holly Wreath Cookies 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 In a large mixing bowl, cream butter and sugar. Beat in egg. Combine Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Holly Wreath Cookies cont. 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 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 Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

	Holly Wreath Cookies each cookie. Yield: 4 dozen. Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008