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Wreath Cookies

  • Prep

    15 m
  • Cook

    16 m
  • Ready In

    2 h
GR8PINKLADY

GR8PINKLADY

These are festive holiday cookies that have been our family's favorite for over twenty years!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg yolks one at a time. gradually mix in the flour. Cover dough and chill until firm, about 2 hours.
  2. Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or aluminum foil. Roll dough into balls a little smaller than walnuts. Dip the balls in egg white, then roll them in the chopped walnuts. Place cookies 1 inch apart onto the prepared cookie sheets. Press thumb into middle of each ball to create a divot.
  3. Bake for 12 to 15 minutes in the preheated oven, or until edges are golden. Remove from oven and repress divots, fill the divots with 1/2 teaspoon of raspberry jam. Remove cookies to cool on wire racks.
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Reviews

Melissa
7

Melissa

9/3/2009

I have cholesterol issues so I made this with egg whites and margarine...and since I was in an impulsive mood I didn't chill the dough for very long. However these turned out simply delicious. Right out of the oven they almost reminded me of scones. Which isn't a bad thing - I'd eat one of these for breakfast with tea any time. I'll try it true to recipe next time.

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