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1 1/4 c. oleo
3/4 c. sifted powdered sugar
2 1/2 c. all-purpose flour
3/4 tsp. peppermint extract
red and green food coloring

Cream butter; gradually add sugar, beating well. Add
flour and mix well. Stir in peppermint extract. Divide dough
in half and place in separate bowls. Tint half of dough with
red food coloring and the other half with green food coloring.
Roll dough into balls using 1/2 teaspoon per ball.
For each wreath-shaped cookie place 6 balls in a circle
on ungreased cookie sheets, alternating colors. Press together
securely. Bake at 375 degrees for 8 minutes; remove to racks. Cool

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