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Cookie
Wreaths With Mint Icing
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| Ingredients |
| 3/4 cup sugar |
| 2/3 cup shortening |
| 1 tsp. vanilla |
| 2 eggs |
| 2 cups all purpose flour |
| 1/4 tsp. salt |
| Icing |
| 6.5 oz. can vanilla ready to spread frosting |
| 1 tsp. peppermint extract |
| 5 to 6 drops green food colouring |
| Red cinnamon candies for decorating |
| In a large mixing bowl, combine sugar, shortening, vanilla and eggs, blend well. Lightly spoon flour into measuring cup; level off blend in remaining ingredients, chill dough for 1 hour. Heat oven to 375 F. Grease cookie sheets. Roll out dough on floured surface to 1/8 inch thickness. Cut with 2 1/2 inch doughnut cutter. Place on prepared cookie sheets and bake for 7 to 10 minutes. Remove from cookie shets and cool. |
| Icing: In a small saucepan, melt ready to spread frosting over low heat. Stir in peppermint extract and food colouring. Spread over cooled cookies. |
| Garnish with red candies. Yields 5 dozen cookies. |
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