Serves: 4
Total Calories: 701
Preheat oven to 400°. In a large bowl, mix sugar, butter or margarine, shortening, egg yolk, orange and lemon rinds.
Stir in flour and nuts until well blended. Using a rounded teaspoonful of dough, shape into 6-inch long ropes. Form ropes into circles, crossing ends. Keep bowl covered with a damp towel as you work. If mixture is too crumbly, add a few drops of water. Place wreaths on ungreased baking sheets.
In a small bowl with a fork, beat egg white and sugar until foamy brush over tops of cookies. Decorate with pieces of candied cherries.
Bake for 10 to 12 minutes or until set but not browned. Remove immediately from baking sheets and cool cookies on wire racks.
This Little Wreaths (Berlinerkranser) recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
