SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Double Wreath Cookies

Yield: About 36
Prep 30 mins Bake 6 mins
Double Wreath Cookies
  • 1/2  cup  shortening
  • 3/4  cup  granulated sugar
  • 1/2  teaspoon  baking powder
  •  Dash  salt
  • 1  egg
  • 2  tablespoons  milk
  • 1/2  teaspoon  vanilla
  • 2  cups  all-purpose flour
  •  Colored sugar and/or granulated sugar
  • 1/2  inch  ribbon

1. Beat shortening in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough into thirds. If necessary, cover and chill about 3 hours or until dough is easy to handle.

2. Roll one-third of the dough at a time on a lightly floured surface to 1/4-inch thickness. Cut with 3-1/4- and 2-1/4-inch scalloped cookie cutters, making an equal number of each. Place cutouts on an ungreased cookie sheet. Cut the center from each 3-1/4-inch cutout using a 1-1/4-inch scalloped cutter. Cut the center from each 2-1/4-inch cutout using a 1-inch scalloped cutter. Sprinkle cutouts with colored sugar, granulated sugar, or a combination of sugars.

3. Bake in a 375 degree F oven for 6 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to wire racks and cool.

4. To assemble, place a small wreath on top of each large wreath; tie wreaths together with ribbon. Tie ribbon into a loop large enough to hang on a tree. Makes about 36.

From the Test Kitchen
  • Prepare dough as directed; wrap and chill up to 48 hours. If necessary, let stand at room temperature a few minutes until easy to roll out.
  • Bake and cool cookies; pack in airtight freezer container, placing waxed paper between layers. Seal, label and freeze. Assemble and tie with ribbon.
Nutrition Facts (Double Wreath Cookies)
  • cal. (kcal) 69,
  • Fat, total (g) 3,
  • chol. (mg) 6,
  • sat. fat (g) 1,
  • carb. (g) 10,
  • fiber (g) 0,
  • pro. (g) 1,
  • vit. A (RE) 0,
  • vit. C (mg) 0,
  • sodium (mg) 12,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe