Recipe - Spritz Christmas Wreath Cookies

3 Sticks unsalted butter;
softened (1 1/2
; cups)
1 cup Granulated sugar
One half teaspoon Salt
1 teaspoon Vanilla
2 lg Egg yolks
3 Three fourths cup Allpurpose flour
An egg wash made by beating
1 egg white
; lightly with 2 teaspoons
water
Green decorating sugar
Candied cherries; cut or sliced up
thin

Preheat the oven to 350F. In a bowl with an electric mixer cream the butter
with the granulated sugar until the mixture is light and fluffy, add the
salt, the vanilla, and the egg yolks, and beat the mixture until it is
smooth. Add the flour and beat the dough until it is just combined. Pack
the dough into a cookie press fitted with the wreath disk and press cookies
about 1 inch apart onto cool, ungreased baking sheets. Brush the cookies
lightly with the egg wash, sprinkle them with the decorating sugar, and
arrange the cherry slices decoratively on them. Bake the cookies in batches
in the middle of the oven for 12 to 15 minutes, or until the edges are pale
golden. Transfer the cookies to racks and let them cool. (Do not let the
cookies cool on the sheets.) The cookies may be made 2 months in advance
and kept frozen in airtight containers.

Makes about 120 cookies.

Gourmet December 1993

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