Almond Wreaths Recipe
Ingredients
| Butter | 3/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| All purpose flour | 2 Cup (16 tbs) | |
| Egg yolk, slightly beaten | ||
| Blanched almonds | 1/2 Cup (16 tbs), finely chopped | |
Directions
Cream butter; add sugar gradually, beating until fluffy.
Add egg and beat thoroughly.
Add flour in fourths, mixing until well blended after each addition.
Chill dough thoroughly.
Roll one half of dough at a time 1/4 inch thick on a floured surface; cut with 1 3/4 inch round cutter and cut out centers with a 3/4 inch round cutter.
(Bake centers for samplers.) Transfer rounds and rings to ungreased cookie sheets.
Brush tops with egg yolk and sprinkle with almonds.
Bake at 350°F 10 to 15 minutes.
Add egg and beat thoroughly.
Add flour in fourths, mixing until well blended after each addition.
Chill dough thoroughly.
Roll one half of dough at a time 1/4 inch thick on a floured surface; cut with 1 3/4 inch round cutter and cut out centers with a 3/4 inch round cutter.
(Bake centers for samplers.) Transfer rounds and rings to ungreased cookie sheets.
Brush tops with egg yolk and sprinkle with almonds.
Bake at 350°F 10 to 15 minutes.
Chef
