---------- Recipe via Meal-Master (tm) v8.05
 
      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.

  Recipe by Country Living 12/95

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