Double Wreaths

Prep Time
Cook Time
Ready In

Recipe: #32767

June 25, 2019


Original recipe yields 36 servings


  • Serving Size: 1 (21.9 g)
  • Calories 78.5
  • Total Fat - 3.8 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 25.2 mg
  • Sodium - 15.7 mg
  • Total Carbohydrate - 9.6 g
  • Dietary Fiber - 0.2 g
  • Sugars - 4.3 g
  • Protein - 1.6 g
  • Calcium - 10.6 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Beat shortening in a mixing bowl with an electric mixer on medium to high speed for 30 seconds.

Step 2

Add sugar, baking powder, and salt; beat until combined, scraping sides of bowl occasionally.

Step 3

Beat in egg, milk, and vanilla until combined.

Step 4

Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

Step 5

Divide dough into thirds. If necessary, cover and chill about 3 hours or until dough is easy to handle.

Step 6

Roll one-third of the dough at a time on a lightly floured surface to 1/4-inch thickness.

Step 7

Cut with 3-1/4- and 2-1/4-inch scalloped cookie cutters, making an equal number of each.

Step 8

Place cutouts on an ungreased cookie sheet.

Step 9

Cut the center from each 3-1/4-inch cutout using a 1-1/4-inch scalloped cutter.

Step 10

Cut the center from each 2-1/4-inch cutout using a 1-inch scalloped cutter.

Step 11

Sprinkle cutouts with colored sugar, granulated sugar, or a combination of sugars.

Step 12

Bake in a 375 degree F oven for 6 to 8 minutes or until edges are firm and bottoms are very lightly browned

Step 13

Transfer to wire racks and cool.

Step 14

To assemble, place a small wreath on top of each large wreath; tie wreaths together with ribbon. Tie ribbon into a loop large enough to hang on a tree.

Tips & Variations

  • Colored sugar and/or granulated sugar for decorating
  • ½ inch ribbon