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Almond Cookie Wreaths
| Ingredients | |||
| 1 | cup | sugar | |
| 1 | cup | butter, or margarine, softened | |
| 1/2 | cup | milk | |
| 1 | each | egg | |
| 1 | teaspoon | vanilla | |
| 1 | teaspoon | almond extract | |
| 3 1/2 | cup | flour, all-purpose | |
| 1 | teaspoon | baking powder | |
| 1/4 | teaspoon | salt | |
| 1/2 | teaspoon | green food coloring | |
| 1 | red candied cherries | ||
Directions: | |||
| Mix sugar, margarine, milk, egg, vanilla and almond extract. Stir in flour, baking powder and salt. Divide dough into halves. Tint 1/2 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. Bake until set and very light brown, 9-12 min. About 4-1/2 dozen cookies. | |||
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