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Title: Christmas Shorthbread Wreaths
Categories: Dessert Cookie Holiday
Yield: 2 Dozen
| 1 | c | Flour |
| 1/2 | c | Cornstarch |
| 1/2 | c | Sugar, powdered |
| 3/4 | c | Butter; no substitutes softened |
| Sprinkles, red & green |
In a bowl, combine flour, cornstarch and sugar. Blend in butter with a wooden spoon until the dough is smooth. Form into two balls. Chill for 30 minutes or until firm. On a floured surface, roll one ball into a 9" circle. Transfer to a grased baking sheet. Cut out center with a small round cookie cutter. If desired, scallop outer and inner edges of wreath with the edge of a cookie cutter or a knife. Cut the wreath into 12 wedges, leaving 1/8" between them. Decorate outer and inner edges with sprinkles. Repeat for remaining dough. Bake at 300 degrees for 18-22 minutes or until golden brown. Cool on pan for 4 minutes. Recut wreath into wedges. Remove to a wire rack to cool completely. To serve, arrange as a wreath on a large flat serving plate.