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Holly Wreath Cookies

 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


  • 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 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.
Nutritional 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.