WREATHED IN COOKIES continued from page 95 family faces First make the doughs: 1 CUP SHORTENING 1 CUP SUGAR 1 EGG ¼ CUP LIGHT CORN SYRUP 5½ CUPS FLOUR, DIVIDED 1 TEASPOON BAKING SODA, DIVIDED 2 TEASPOON SALT, DIVIDED 2 TEASPOONS GRATED LEMON RIND ½ CUP MOLASSES 1¼ TEASPOONS GROUND CINNAMON ¾ TEASPOONS GROUND GINGER 1 TEASPOON GROUND CLOVES In a medium bowl combine shortening and sugar; beat until light and fluffy. Add egg and beat until well blended. Divide mixture in half. For light dough: Stir corn syrup into one half. Add 2¾ cups of the flour, ½ teaspoon of the baking soda, ½ teaspoon of the salt and the lemon rind; stir to make a stiff dough. For dark dough: Stir molasses into other half of shortening mixture. Add spices and reserved flour, and salt; stir to make a stiff dough. On plastic wrap, pat out each dough mixture one inch thick. Wrap well and chill for at least an hour in the refrigerator. To shape faces: On a floured board, roll out light dough, half at a time, ⅛ inch thick. With 3-inch round cookie cutter, cut two circles for each face. Place circles in a single layer on baking sheet; cover with plastic wrap; chill (scraps too). Make only one face at a time: Remove two dough circles from fridge; place one in center of a baking sheet. Make a small ball from a scrap of light dough; place in center circle to form nose. (Use two more small balls to represent chubby cheeks.) Roll circle lightly with rolling pin to make it slightly larger than bottom one; place it on top (Fig. 2). Press around edge with fingers to shape nose (Fig. 2), then gently press from center to edge to eliminate air bubbles. Press around edges to seal. Use fork to poke nostrils. For hair: Press dark dough through a garlic press in long strips (Fig. 3) onto a floured board. For straight styles, cut into desired lengths and place on head. For curls, separate a few strands of dough; wind around a skewer as for pin curls (Fig. 4); place individual curls on head overlapping one another. Use dark dough for other trims such as hats, mustaches, hair bands and ribbons. After each face is formed, poke a hole in top to hang and bake it at 300°F. for about 20 minutes or until firm. Remove from baking sheet and cool on wire rack. To make the eyes: When all cookies are baked, prepare decorator frosting. In a small bowl beat one egg white; stir in 1 tablespoon of tartar until mixture is foamy. Gradually beat in 5 cups of sifted confectioners' sugar and food coloring just enough to hold its shape in firm peaks. Use immediately or keep in grease-free bowl with a damp paper towel. For eyes, apply two small blobs of frosting and smooth them with a small wet paint brush, using circular motion. While still wet, place colored round decorative candies in center. Let dry. To assemble the cookies as curls and eyelashes, use a fine brush and full-strength food coloring for thin lines; mix a bit of tinted food coloring with sugar and apply with cotton swab. Eyelashes, as whiskers, can be made from white thread and stitched firmly. To assemble the wreath: Coat front and sides of a large ring of Styrofoam with white glue and sprinkle it with holiday candies or sugar or confetti to cover completely; let dry. Stick a toothpick in wreath and hang a cookie on each. Note: You don't have to make all the faces in one day. Just wrap dough securely in fridge and refrigerate. After you’ve made as many faces as you want, use any leftover dough for wookie sale. Roll ⅛ inch thick, cut out shapes with cookie cutters. Bake at 300°F. 15 to 20 minutes. birds of a feather First make the dough: 3¼ CUPS SIFTED FLOUR 1½ TEASPOONS BAKING POWDER 1 TEASPOON CARDAMOM ½ TEASPOON SALT ½ CUP SOFTENED BUTTER OR MARGARINE ¼ CUP SHORTENING 1 CUP SUGAR 3 TABLESPOONS MILK Sift flour, baking powder, cardamom and salt together; set aside. In a large bowl, combine butter, shortening and sugar; beat until light and fluffy, then add the milk. Stir in flour mixture, a