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Swedish
Holly Wreaths
In
order for these cookies to have the correct texture and taste,
it is important to use butter. Make these in the wreath shape so
they will be light little bites. They are very rich tasting
cookies.
Cream
until light and fluffy:
1/2
Cup Butter, Chilled
1 1/2
ounce Cream Cheese
1/4
Cup Granulated Sugar
Beat
in:
1/2 Teaspoon
Real Vanilla
Gradually
blend in:
3/4 Cup
Sifted All-Purpose Flour
The dough
should feel firm but not hard. If it is too soft, the cookie
will spread when cooked. You might have to add an additional
1/4 cup of flour. Check
the dough again. If it is still too soft, add more flour one
tablespoon at a time. Do not add too
much flour. Otherwise, your cookies will be heavy and tough.
Insert the
star plate in your cookie press. Fill the press with dough so
there are no air pockets.
Form wreathes
on an ungreased baking sheet by holding the press in a
semi-horizontal position (45 degree angle to the baking sheet).
Move press in a circular motion as you turn the plunger handle.
Make cookies approximately 1-1/4 inches in diameter; about the
size of a silver dollar. Gently push ends of dough together to
complete the wreath shapeDecorate with candy leaves and red
berries.
Bake 8-10
minutes at 375 degrees
Let set a
moment, then move to cooling rack. |
