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Cookies and Candy - Christmas Shortbread Wreaths

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 cup powdered sugar
  • 3/4 cup butter, softened
  • Red and green sprinkles

In a mixing bowl, combine flour, cornstarch, and sugar. Blend in butter with a wooden spoon until dough is smooth. Form dough into two balls. Chill for 30 minutes or until firm.
On a floured surface, roll one ball into a nine-inch circle; transfer to a greased baking sheet. Cut out center of dough with a small round cookie cutter. If desired, scallop outer and inner edges of wreath with edge of cookie cutter or knife.
Cut wreath into 12 wedges. Separate wedges slightly, leaving 1/8 inch between slices. Decorate inner and outer edges with sprinkles. Repeat for remaining dough. Bake at 300° for 18 to 22 minutes or until golden brown. Cool on pan for five minutes. Recut wreath into wedges before serving.
Submitted By: Patsy Kelley
First Farmers Co-op
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