Cookies

Christmas Shortbread Wreath

  • 1 cup Flour
  • 1/2 cup Cornstarch
  • 1/2 cup Powdered sugar
  • 3/4 cup Butter, softened
  • ~ Red & Green Sprinkles

    • In a bowl, conbine flour, cornstarch and sugar. Blend in butter with a wooden spoon until the dough is smooth. Form into tow balls. Chill for 30 minutes or until firm.

    On a floured surface, roll one ball into a 9" circle; transfer to a greased baking sheet. Cut out center with asmall round cookie cutter. If desired, scallop outer and inner edges of wreath with the edge of the cookie cutter or a knife.

    Cut wreath into 12 wedges. Seperate the wedges leaving 1" between.

    Decorate outer and inner edges with sprinkles.Repeat with remaining dough.

    Bake at 300° for 18-22 minutes or until golden brown. Cool on pan for 5 minutes. Recut wreath into wedges.

    Remove to a wire rack to cool completely. To serve, arrange as a wreath on a large flat serving plate

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!