1 1/2 c Butter
1 c Sugar
2 ts Grated orange peel
2 Eggs
4 c Flour
1 Egg white
2 tb Sugar
Cherries, candied Red and green for garnish DESCRIPTION: Festive Christmas butter cookies, decorated like tiny wreaths and laced with a touch of orange. Heat oven to 400. Mix butter, sugar, orange peel and eggs thoroughly. Blend in flour. Shape dough by rounded teaspoonfuls into 6-inch ropes, each about 1/4-inch in diameter. Form each rope into a circle, bring one end over and through in a single knot to form a “wreath” with the ends of the rope extending 1/2-inch beyond the circle. Place on ungreased baking sheet. Beat egg white until foamy, add sugar 2 Tb sugar, one tb at a time, while beating. Brush tops of cookies with egg white. Press tiny bits of chopped red and green cherries in the center of the knot. Use green as “leaves” and red as “holly berries.” Bake 10-12 minutes, until set but not brown. Remove from sheets immediately. These freeze well for several months if well-wrapped. I always store them separately because other cookies tend to pick up their orange scent/flavor. Betty Crocker. —–