Butter Wreaths

Finished with colored sugar.

Compare with the recipe from the November 18, 1965 edition of the Janesville (Wisconsin) Daily Gazette:

Smor Krans
(Butter Wreaths)

2 cups flour
1/2 cup thick cream
1 cup shredded coconut
1 cup butter
1 cup sugar
1 egg

Mix flour and butter as for pie crust. Add cream. Beat egg slightly. Pinch off enough dough to form into small wreaths and dip into egg, then sugar, then coconut. Bake at 350 degrees for 10 to 12 minutes.


From a box sold in River Forest, Illinois.

Butter Wreaths

1/2 cup butter, softened
1/3 cup sugar
3 egg yolks, well beaten
2 Tablespoons milk
1/4 tsp. salt
1-3/4 cups all purpose flour
Colored sugar

Cream butter; add sugar and egg yolks and beat until light. Add next three ingredients mixing until well blended. With lightly floured hands, gather dough in ball and chill well. Divide dough in eight equal portions, then divide each portion in six balls.

On lightly floured board or pastry cloth, roll each ball in seven-inch pencil-thin rope. Fold rope in half and twist; fasten ends, then dip in colored sugar.

Put on lightly greased cookie sheets and bake in pre-heated 325 deg. F. oven 15 to 20 minutes or until lightly browned. Makes about four dozen.

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