Ingredients
1/4
cup shortening
1/4
cup butter or margarine, softened
1/2
cup sugar
1
egg
1
teaspoon vanilla
1 3/4
cups Gold Medal™ all-purpose flour
1/4
teaspoon baking soda
1
container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting
1/4
teaspoon green food color
1/4
teaspoon red food color
1/4
cup Betty Crocker™ red cinnamon decors
Preparation
In medium bowl, beat shortening, butter and sugar with electric mixer on medium speed until well blended. Beat in egg and vanilla until smooth. Beat in flour and baking soda, scraping bowl occasionally, until well blended.
Shape dough into a roll, 5 inches long and 2 1/2 inches in diameter. Wrap in plastic wrap and refrigerate about 1 hour 30 minutes or until very firm.
Heat oven to 375°F. Cut dough into 1/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart. With 1-inch round cookie cutter or cleaned plastic bottle cap, cut out centers of cookies. Cut each cutout center part cookie in half. Place 2 halves at bottom of each wreath to shape bow.
Bake 6 to 11 minutes or until edges just begin to brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Reserve 1/2 cup of the frosting in small microwavable bowl. Spread remaining frosting on cookies. Spoon 1/4 cup of reserved frosting into another small microwavable bowl. Microwave each bowl of frosting uncovered on High about 5 seconds or until warm; stir until pourable. Stir green food color into frosting in one bowl; stir red food color into frosting in other bowl.
Create a wreath pattern on frosted cookies by dipping one fingertip into warm green frosting and lightly pressing onto wreath part of cookies, repeating to resemble wreath. Create a bow by dipping another fingertip into warm red frosting and lightly coating bow part of cookies. Rewarm frosting if it gets too stiff. Press 3 to 9 cinnamon candies onto wreath to look like berries.
