Pictured above is one of my favorite Christmas cookbooks, Pillsbury Christmas 2011. I actually use this cookbook year round – not just during the holidays. Recipes for Pot Roast, Herbed Alfredo Sauce Over Linguine, Chili, Bread, Soups, salads, etc. make this a cookbook you’ll find on my counter throughout the year.
The recipe below is for Almond Holly Wreaths, one of the prettiest and most delicious Christmas cookies you’ll ever bake or eat. These make exquisite gifts and will steal everyone’s attention when arranged on a platter.
I strongly recommend clicking on the link above (or the picture of my own cookbook at the top) and buying your copy on Amazon. If you act fast (as in TODAY), you can take advantage of Cyber Monday. Buy the cookbook for yourself, then shop around for gifts for everyone else! See all the Cyber Monday Deals on Amazon.
Almond Holly Wreaths Christmas Cookie Recipe
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/4 cup all-purpose flour
3/4 teaspoon almond extract
15 red gumdrops (1/2 inch)
8 green gumdrops (1/2 inch)
Blue and green colored sugar
- Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended. Work with half of dough at a time; refrigerate remaining dough until needed. In cookie press fitted with 1/2 inch star template, place dough. On ungreased cookie sheets, press dough into 7 inch strips. Shape each strip into a 2-inch ring, crossing ends slightly.
- Sprinkle small amount of sugar onto flat surface. Flatten green gumdrops with thumb. Using a paring knife, cut out shapes that resemble holly leaves, two for each cookie. Sprinkle more sugar onto flat surface and flatten red gumdrops; use paring knife to cut out shapes that resemble small berries, three for each cookie. Arrange 3 red gumdrop “berries” on top of each wreath where ends cross; arrange 2 green gumdrop “leaves” next to and touching “berries” on each cookie. Press firmly into dough. Repeat with remaining dough and gumdrop pieces. Sprinkle wreath with colored sugar.
- Bake 7 to 9 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes. Store in tightly covered container.
Yield: 2-1/2 Dozen Beauties!
Christmas Gift Ideas for Foodies: