by BrynWrites4Food
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BrynWrites4Food's Notes:
1/2 cup unsalted butter Ask a question about this ingredient
1/2 cup Crisco Ask a question about this ingredient
2/3 cups powdered sugar Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 egg yolk (reserve white for decorating) Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
2 cups all-purpose flour Ask a question about this ingredient
1 egg white Ask a question about this ingredient
2 tablespoons granulated sugar Ask a question about this ingredient
1/4 teaspoon ground cinnamon Ask a question about this ingredient
1/4 cup finely chopped sliced almonds Ask a question about this ingredient
red and green candied cherries Ask a question about this ingredient
Blend butter and Crisco; add whole egg, egg yolk and vanilla and stir to blend. Add powdered sugar and stir to combine, then add salt and flour and blend until well-combined. (A Kitchen-Aid stand mixer makes quick work of this.) The dough will be soft.
Ask a question about this stepIn a small bowl, mix together sugar, cinnamon and almonds for topping.
Ask a question about this stepPreheat oven to 350 degrees. Place half of dough in a cookie press fitted with the star tip. Press dough into a circular wreath, about 1 1/2 inches in diameter.
Ask a question about this stepWhen you've pressed out a tray full of cookies, brush them lightly with the beaten egg white. Sprinkle with cinnamon-almond sugar. Cut candied cherries into tiny bits and place on the cookies to resemble holly and ivy. Or, use green or red cherries and a silver dragée to resemble a bow and silver bell.
Ask a question about this stepBake for 10 minutes, until set and beginning to lightly brown.
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
