Little Wreaths (Berlinerkranser)

30 min
10 min
4 dozen cookies

INGREDIENTS:

• 2 large eggs
• 1 cup Crisco® Butter Shortening
• OR 1 stick Crisco® Butter Shortening Sticks
• 1 cup powdered sugar
• 2 large hard-boiled egg yolks, mashed
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups Pillsbury BEST® All Purpose Flour
• Green colored sugar crystals
• 12 red candied cherries, cut into quarters

PREPARATION DIRECTIONS:

1. 1.
   SEPARATE eggs. Beat eggs whites lightly; refrigerate for later use.


2. 2.
   COMBINE shortening and powdered sugar in bowl of electric mixer; beat at medium speed until well blended.


3. 3.
   BEAT in hard-boiled egg yolks, uncooked egg yolks, vanilla and almond extracts. Beat in flour, 1/4 cup at a time, until well blended. Cover and refrigerate 3 hours. Let dough stand at room temperature until it becomes easy to handle.


4. 4.
   HEAT oven to 350ºF.


5. 5.
   DIVIDE dough into 2 equal portions. Cut each portion into 24 equal pieces. Roll each piece of dough into a 5-inch long rope. Form each rope into wreath or loop 1 1/2 inches apart on ungreased cookie sheet, overlapping both ends.


6. 6.
   BRUSH each wreath with reserved egg white; sprinkle with colored sugar crystals. Lightly press cherry piece into top of each wreath.


7. 7.
   BAKE 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes; transfer to cooling racks to cool completely.