In our family, to get one of these coveted wreath cookies was a Christmas highlight. My late Mom had a whole Christmas production schedule and these cookies were definitely on it every year, no matter how late into the evening she baked. Gosh I miss her!
To make these cookies you need a cookie press or an icing bag with a wide star-shaped tip. This is a very soft shortbread so to avoid disappointment, don’t try to cut shapes but rather, pipe or press them.
- 4 cups flour
- 1 cup icing sugar
- 2 tbsp. corn starch
- 1 lb. soft (not melted) butter (2 cups)
- about 7 red glace cherries, finely diced into pencil-lead sized pieces
- about 7 green glace cherries, finely diced as above
- green food colouring
Heat oven to 350 degrees. Dice cherries into small pieces for decorating the top of each cookie. Whip butter until light. Mix the cornstarch in with the icing sugar and add to the whipped butter. When well mixed, add the flour in one cup at a time. When well mixed, add several drops of green food colouring until a desired shade of green is achieved. Take the dough and press through a cookie press or pastry bag. Form into circle shapes and decorate with cherry pieces before baking. Bake the cookies on an ungreased non-stick cookie tray for 7 minutes or until the bottoms are golden brown.
I hope that these special cookies become part of your family’s Christmas tradition too!
Best wishes, Carol