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Almond Cookie Wreaths
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
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 tablespoon crushed peppermint candy and 2 tablespoon sugar.
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