Wishing you a very Merry Christmas
These pretty spritz cookie wreaths keep the sugar down by using sweetener (such as Stevia) for baking.
1/3 cup sugar blend for baking
1/4 cup butter, softened
3 tablespoons canola oil
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon ground allspice
1/8 teaspoon baking soda
6 drops green food coloring
1/4 cup holiday sprinkles
In a large mixing bowl, beat the sugar blend, butter and oil until well blended. Beat in eggs and extract. Combine the flour, baking powder, salt, allspice and baking soda; gradually add to butter mixture and mix well. Beat in food coloring.
Using a cookie press fitted with a wreath-shaped disk, press dough 1 inch apart onto ungreased baking sheets.
Decorate with holiday sprinkles.
Bake at 375 degrees for 7 to 10 minutes or until set (do not brown). Remove to wire racks to cool.
Serving size 1 cookie
37 Calories; 2g Fat (1g Saturated Fat); 9mg Cholesterol; 25mg Sodium; 5g Carbohydrates; Trace Fiber
Diabetic exchange: 1/2 starch
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The origin of the Christmas wreath dates back to the ancient cultures of the Persian Empire. During that time, wreaths were believed to be a symbol of importance as well as success.