|Soft margarine/Butter||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Dark molasses||1⁄2 Cup (8 tbs)|
|Grated orange rind/Lemon rind||2 Teaspoon|
|All purpose flour||3 Cup (48 tbs), unsifted|
|Baking soda||1⁄2 Teaspoon|
|Ground aniseed||1⁄2 Teaspoon|
|Ground cardamom||1 1⁄2 Teaspoon|
Cream first six ingredients together until fluffy, then add remaining ingredients sifted together.
Chill dough until firm enough to roll.
Cut in 4 pieces and roll each on a floured board to less than 1/4 inch thick.
Cut with a floured doughnut cutter.
Place rings on greased cooky sheets and brush with slightly beaten egg white'.
Sprinkle with sugar, then decorate with bits of green and red glace cherries or silver dragees.
Bake at 350F for 10 to 12 minutes or until lightly browned.
Lift from the pans and cool on cake racks.
Gather up the scraps of dough and roll into walnut-size balls.
Place on greased cooky sheets and press down with the tines of a fork.
Brush with egg white, sprinkle with sugar and press a piece of nut or a raisin into each.
Bake as for the wreaths.