Printable | Taste of Home

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 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

Printed from tasteofhome.com Sep 8, 2008

-----------------------Fold------------------------

Holly Wreath Cookies cont.

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 each
cookie.

Yield: 4 dozen.