Another Holiday Favorite

While I was stuck at home the other day I decided to bake My Beloved Sister's favorite holiday cookies. I found the recipe in an old Ladies Home Journal. (December 1980, to be exact) I am not exactly sure how the magazine even came into my possession. Perhaps it was one Mom hung onto and I snagged it because it had a huge section of Christmas cookies. No matter, it has become my holiday baking go-to and is filled with all kinds of delicious recipes. Now it is not so much a magazine as it is an assortment of loose pages which live most of the year in a binder, but make an appearance a few days each December for me to do some intense baking.

Brandy Wreaths

1 cup butter, softened
3/4 cup sugar
1 egg yolk
2 tablespoons brandy
1 teaspoon vanilla extract
2 1/2 cups flour
1/4 teaspoon salt

Glaze
2 tablespoons sugar
2 tablespoons brandy
1 egg yolk

Cream the butter and sugar in a medium size mixing bowl until light and fluffy. Add the egg yolk and continue to beat it. Stir in the brandy and vanilla to mix well. Add the flour and salt all at once and mix until well combined.
Technically the recipe suggests you cut the dough into quarters and chill it (covered) for several hours. I just think it is a waste of time, but some of you are rule followers so I am including their suggestion. After the dough has chilled (or not, for those of us who are anarchists at heart) Cut each quarter into 16 equal pieces. On a lightly floured surface roll each of the 16 pieces into a "snake" 5-6 inches long. Twist two "snakes" together then form a circle. I use a spatula to transfer them to a parchment covered cookie sheet because I have had too many break when I tried moving them without one. If you do not use parchment it is pretty important to grease your baking sheets. Brush each wreath with the glaze and bake at 325 for 10-11 minutes. Put 3 red hots on the top of the wreath and pop them back in the oven for about a minute and a half or two minutes (Long enough that the red hot will melt enough to stick to the cookie without really melting.
Remove to a wire rack to cook. These will keep for about 2 weeks in an air tight container, or can be frozen for a couple of months.
These little goodies are very tasty and are especially good with a cup of hot tea or a brandy laced egg nog.

If any of you know how to get an ancient issue of this magazine please let me know.  If any of you are magazine hoarders or have a hoarding relative who has this particular issue I would love an intact copy.