1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup confectioners’ sugar
3/4 cup butter (no substitutes), softened
Red and green sprinkles

In a bowl, combine flour, cornstarch and sugar. Blend in butter with a wooden spoon until the dough is smooth. Form into two balls. Chill for 30 minutes or until firm. On a floured surface, roll one ball into a 9-in, circle; transfer to a greased baking sheet. Cut out center with a small round cookie cutter. If desired, scallop outer and inner edges of wreath with the edge of a cookie cutter or a knife. Cut the wreath into 12 wedges. Separate the wedges, leaving 1/8 in. between. Decorate outer and inner edges with sprinkles. Repeat for remaining dough. Bake at 300 for 18-22 minutes or until golden brown. Cool on pan for 5 minutes. Recut wreath into wedges. Remove to a wire rack to cool completely. To serve, arrange as a wreath on a large flat serving plate. Yield: 2 dozen (2 wreaths).

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