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    Almond Cookie Wreaths


    Source of Recipe


    recipe usa

    List of Ingredients




    1 c. sugar
    1 c. butter or margarine, softened
    1/2 c. milk
    1 egg
    1 tsp. vanilla
    1 tsp. almond extract
    3 1/2 c. all purpose flour
    1 tsp. baking powder
    1/4 tsp. salt
    1/2 tsp. green food color
    Red candied cherries

    Recipe



    Mix sugar, butter, milk, egg, vanilla and almond extract. Stir in flour, baking powder and salt. Divide dough into halves. Tint 1 half with food color. Cover and refrigerate at least 4 hours. For each wreath, shape 1 teaspoon dough from each half into 4 inch rope.
    For smooth, even ropes, roll back and forth on sugared surface.
    Place 1 green and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet. Shape each into circle with ends meeting; press bits of candied cherries on wreath for holly berries. Heat oven to 375 degrees F. Bake until set and very light
    brown, 7 to 10 minutes. Yield: about 4 1/2 dozen cookies.

    --CHOCOLATE-NUT FINGERS: --

    For each cookie, roll 1 teaspoon dough into 2 1/2 inch length. Heat 1/2 cup semisweet chocolate chips until melted. After baking, dip ends of cookies in melted chocolate, then into chopped nuts. Yield:
    about 8 dozen cookies.

    --PEPPERMINT CANDY CANES:--

    Substitute 1 teaspoon peppermint extract for the almond extract. Substitute 1/2 teaspoon red food color for the green. Roll ropes on floured surface. After placing on cookie sheet, curve down top of cookies to form handle of cane. After baking, immediately sprinkle cookies with mixture of 2 tablespoons crushed peppermint candy and 2
    tablespoons sugar.



 

 

 

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