Title: Almond Wreath Cookies
Categories: Cookies
Yield: 60 servings
1/2 c Slivered blanched almonds
1/4 c Sugar
1 c Unsalted butter; softened
1 lg Egg
1 tb Milk
1 1/2 ts Vanilla extract
1/2 ts Almond extract
2 c Flour
1/4 ts Baking powder
1/4 ts Salt
17 Candied green cherries
8 1/2 Candied red cherries
In food processor w/ chopping blade, process almonds and 1/4 c
sugar until almonds are finely ground; set aside. Lightly grease
5 baking sheets (or 2 baking sheets + 3 sheets of aluminum foil or
parchment paper, to chill wreaths before baking).
In large bowl with mixer at med. speed, beat butter & remaining
1/2 c sugar until light & fluffy. Beat in egg, milk & vanilla &
almond extracts until well blended. Reduce mixer speed to low;
gradually beat in 1 1/2 c flour, the ground almond mixture, baking
powder & salt until mixed. Beat in enough of remaining flour until
soft dough forms. Spoon about 1/3 of dough into large pastry bag
with 1/4" open star tip. Pipe 1/2" thick strip of dough onto baking
sheets to form 2" diameter wreaths, about 1" apart. Refrigerate on
baking sheets 15 minutes to firm dough.
Cut each green cherry into 8 slices. Cut each red cherry into
quarters.
Heat oven to 375 F. Press a red cherry onto each wreath & place
2 green slices on each side of the red cherry. Bake 8-10 minutes
until golden brown on top & lightly browned on bottom. Cool
completely on wire rack. Store in airtight container.
