 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 48 |
|
These wreath-shaped cookies make a great Christmas gift and a pretty presentation on a buffet table. So get ready for the compliments. My mother handed down the recipe to me.Edie DeSpain, Logan, UT Ingredients:
4 hard-cooked eggs |
1 cup butter-flavored shortening |
1 cup sugar |
4 uncooked egg yolks |
1/2 teaspoon almond extract |
3-3/4 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/2 cup half-and-half cream |
1 egg white, lightly beaten |
red and green sugar |
red-hot candies |
Directions:
1. Cut hard-cooked eggs in half lengthwise. Remove yolks; discard whites or save for another use. Press yolks through a potato ricer or strainer into a small bowl.
2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the uncooked egg yolks, hard-cooked egg yolks and extract. Combine flour and salt; add to the creamed mixture alternately with cream, beating well after each addition. Refrigerate for 1 hour or until easy to handle.
3. On a lightly floured surface, roll out dough to 1/8-in. thickness; cut with a floured 2-1/2-in. doughnut cutter. Reroll scraps if desired.
4. Place 1 in. apart on ungreased baking sheets; brush with egg white. Sprinkle as desired with colored sugar. Bake at 350° for 6 minutes; carefully decorate as desired with candies. Bake 4-8 minutes longer or until edges are lightly browned. Remove to wire racks to cool. Yield: 4 dozen.
|
|