These buttery wreaths are often called spritz cookies because they are squirted through a cookie press. If you don't own a cookie press, use a pastry bag fitted with a star-shaped tip (bags and tips are available at kitchen and party supply stores).
RECIPE INGREDIENTS:
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2 large egg yolks
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
Green sprinkles
Red hots
1. Heat the oven to 375. In a large mixing bowl, use a wooden spoon to cream the butter and sugar together until smooth.
2. Stir in the egg yolks and almond extract. Gradually stir in the flour.
3. Assemble the cookie press and fit it with the star-shaped plate. Alternatively, fit a pastry bag with a star tip.
4. Spoon the prepared dough into the press or bag and check the consistency of the dough with a test squeeze. If the dough is too soft, place the press or bag and remaining dough in the refrigerator to make it firmer. (Keep in mind that the consistency of the dough as it is squeezed through the press affects the look of the wreaths. If it is firmer, it is a little more difficult to press but gives a more jagged, leafy look to the wreaths. If the dough is warmer and softer, you will create smoother ridges.)
5. Working on an ungreased baking sheet, pipe the dough into circles to make wreaths, leaving 1 inch between the cookies. Decorate the cookies with green sprinkles and garnish each one with 3 red hots (you can use the candies to cover up the spot where the circle joins). Bake the cookies for 7 to 9 minutes or until lightly browned.
6. Cool on the baking sheets for about 5 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely. Repeat until all the dough is used. Makes about 4 dozen Holiday Wreaths.
7. KIDS' STEPS: Kids can mix up the dough, squirt it out onto a baking sheet, and decorate the baked cookies to look like holiday wreaths.
