Ingredients
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BASIC COOKIE DOUGH
1 cup butter or 1 cup margarine, softened
1 1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
SWEDISH RUBY DROPS
1/2 cup favorite jelly
1/4 cup colored crystal sugar (optional)
1/4 cup finely chopped nuts (optional)
NORWEGIAN WREATHS
1 teaspoon orange zest
1 egg white, slightly beaten
2 tablespoons granulated sugar
12 candied red cherries
12 green glazed cherries or 12 citron
Preparation
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BASIC COOKIE DOUGH:
Cream butter and sugar.
Beat in egg and vanilla.
Add flour slowly, and mix well.
Divide in two.
SWEDISH RUBY DROPS.
Use 1/2 cookie dough.
Preheat oven to 375.
Shape cookie dough by rounded teaspoon into balls.
Balls can be rolled in colored sugar or dip in slightly beaten egg white and roll in finely chopped nuts.
Place 1 inch apart on ungreased baking sheet.
Press thumb deeply into center of each.
Bake 10-12 minutes or until set but not brown.
Fill thumbprint with jelly.
NORWEGIAN WREATHS.
Preheat oven to 375.
Mix into 1/2 basic dough- orange peel.
Shape dough by rounded teaspoonfulls into pencil-like strips about 5 inches long.
Form strip into a circle, overlapping 1/2 inch at each end.
Brush tops with slightly beaten egg white.
Sprinkle with granulated sugar.
Press bits of red cherries on center of overlap for berries.
Add leaves chopped from green cherries.
Bake on ungreased baking sheet 8-10 minutes until set but not brown.
Immediately remove from baking sheet.
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