Fruit Wreaths
Makes about 241 cup butter-flavored Crisco shortening
3/4 cup light brown sugar, packed
2 egg yolks
1 teaspoon almond extract
2 1/2 cups flour
3/4 cup slivered almonds
1/2 cup dried candied fruit, chopped fine
1 egg white
1 tablespoon light corn syrup
6 to 12 glacé cherries, halved
Preheat oven to 325 F. In a large bowl, cream the Crisco and brown sugar. Beat in the egg yolks and almond extract. Gradually blend in the flour. Fold in the almonds and candied fruit. Pinch off walnut-sized pieces of dough and roll into pencil-thin ropes. Form the ropes into wreaths on an ungreased cookie sheet, pinching the ends together. In a medium bowl, beat the egg white and corn syrup until smooth. Brush the rings with the mixture and place a glacé cerry half on each ring at the point where the ends meet. Bake for 18 to 20 minutes or until the cookies are slightly golden.
Reviews of Fruit Wreaths:
1-3 of 3 reviews
A cookie baker in Illinois Dec 17, 2003
Would not make this again.
I had the same problem with them crumbling...did not come out very good at all.
Devan in 18635 Dec 13, 2003
Would make this again.
They Are Great!
Stephanie in Dearborn, Michigan Dec 12, 2003
Would not make this again.
I don't know if we did something wrong, but two batches turned out too crumbly to roll. Was wondering if amount of flour was incorrect? Any ideas?
