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(A Swedish Christmas Tradition)
2 c. sifted flour
34 c. butter or margarine,
1 egg yolk
cinnamon candies
Angelica or green candied
miniature colored nonpareils
red and green sugar
silver dragees
1/4 tsp. salt
1/2 c. sugar
1 tsp. vanilla extract or 1/2
tsp. almond extract

Refrigerate several large ungreased cookie sheets until
ready to use. Sift flour with salt, set aside. In large bowl,
using portable mixer on medium speed, beat soft butter, sugar,
egg yolk and vanilla until smooth and fluffy. Using a wooden
spoon, stir in 1/3 flour mixture at a time, beating until
smooth. Fill cookie press with dough. (If dough is warm
refrigerate it, but keep it pliable.) Preheat oven to 375 degrees.
Make wreaths. Use star disk. Force dough onto cold cookie
sheet in a 12-inch strip; cut into 3 parts. Form each part
into a circle. Decorate with cinnamon candies, Angelica or
cherries. Bake cookies 8 to 10 minutes until light golden
brown. Form Christmas trees, rosettes or star disks. Stand
press upright on cold cookie sheet. Force out dough to form
trees. Release pressure. Lift up slightly to cut off dough.
Cookies should be 1 1/2-inches apart. Sprinkle with nonpa-
reils, red and green sugar. Bake as above. Remove to wire
rack; cool. Makes about 4 dozen cookies.

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