Shortbread Wreath Cookies
1 cup butter, room temperature
1/2 cup brown sugar
2 eggs, separated
2 cups flour
1/4 teaspoon salt
1 jar raspberry jelly
green sprinkles
granulated sugar
Preheat oven to 375 degrees.
In a small bowl, combine green sprinkles and granulated sugar. Set aside.
Place butter, brown sugar, egg yolks, flour and salt in a medium bowl and mix, either by hand or with an electric mixer, until well combined. Roll into 1-inch balls, dip in egg white, then sprinkle green sugar mixture, and place on a greased cookie sheet. Press a small indent into the center of each cookie with the back of a teaspoon and bake cookies for 13 minutes.
Remove from oven and redo any indents if necessary as they may rise after being in the oven. Fill each indent with approximately one teaspoon of raspberry jelly. After about five minutes, transfer cookies to wire racks to cool completely before serving.
Makes approximately 2 1/2 dozen
1/2 cup brown sugar
2 eggs, separated
2 cups flour
1/4 teaspoon salt
1 jar raspberry jelly
green sprinkles
granulated sugar
Preheat oven to 375 degrees.
In a small bowl, combine green sprinkles and granulated sugar. Set aside.
Place butter, brown sugar, egg yolks, flour and salt in a medium bowl and mix, either by hand or with an electric mixer, until well combined. Roll into 1-inch balls, dip in egg white, then sprinkle green sugar mixture, and place on a greased cookie sheet. Press a small indent into the center of each cookie with the back of a teaspoon and bake cookies for 13 minutes.
Remove from oven and redo any indents if necessary as they may rise after being in the oven. Fill each indent with approximately one teaspoon of raspberry jelly. After about five minutes, transfer cookies to wire racks to cool completely before serving.
Makes approximately 2 1/2 dozen
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