Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------FROM: SHELLEY RODGERS------------------------
These delicious, festive
-cookies are a tradition in
-Sweden at
Christmas time. Crisp and
-buttery-tasting, they can
-be kept fresh
For several weeks in a tin.
-Try out different shapes
-with a
Cookie press - and make
-sure the cookie sheets are
-cold or the
Dough will melt (because of
-all the butter).
2 c (sift before measuring)
-flour
1/4 ts Salt
3/4 c Butter or regular
-margarine, softened
1/2 c Sugar
1 ea Egg yolk
1 ts Vanilla extract OR 1/2 tsp
-almond extract

-------------------------GARNISHES------------------------------
Cinnamon candies, angelica
-or green candied cherries,
-miniature
Colored nonpareils, red
-green sugar, silver
-dragees.

Refrigerate several large ungreased cookie sheets until ready to use.
Sift flour with salt; set aside. In large bowl, using portable mixer
at medium speed, or wooden spoon, beat soft butter, sugar, egg yolk
and vanilla until smooth and fluffy. Using a wooden spoon, stir in
one third flour mixture at a time, beating until smooth and well
combined. Fill cookie press with dough. Then make the following
shapes. If dough is warm, refrigerate it, but keep it pliable. It
will be crumbly if too cold. Preheat oven to 375~. Make wreaths: use
star disk. Force dough onto cold cookie sheet in a 12-inch strip,
cut strip into three parts. Form each part into a circle. Continue
forming wreaths. Decorate with cinnamon candies and angelica or
candied cherries. For Christmas trees, rosettes or stars: use
appropriate disk. For each, stand press upright on cold cookie sheet.
Force out dough to form shape. Release pressure; lift up slightly to
cut off dough. Cookies hsould ge 1-1/2 inches apart. Sprinkle with
nonpareils, colored sugar and silver dragees. Sugar bars: use a
striped-bar disk. Force dough onto cold cookie sheet in a 12-inch
strip; cut strip into four 3-inch bars; place 1 inch apart. Continue
forming bars. Sprinkle with colored sugar. Bake cookies 8-10 minutes
or until light golden. Remove to wire rack; cool. Makes about 4
dozen cookies. [ McCall's magazine, December 1982. ]

Submitted By PAT STOCKETT On 06-02-95

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