Almond Wreath Cookies

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	Preparation	50 minutes
	Cooking	10 minutes
	Ready In	60 minutes

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Ingredients

1/2	cup	almonds	slivered, blanched
1/4	cup	sugar
1	cup	butter	unsalted, softened
1	large	egg
1	tablespoon	milk
1 1/2	teaspoons	vanilla extract
1/2	teaspoon	almond extract
2	cups	flour, all-purpose
1/4	teaspoon	baking powder
1/4	teaspoon	salt
17	each	candied cherries	green
8 1/2	Candied	candied cherries	red

Directions

In food processor with 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 w/ mixer at med. speed, beat butter and remaining 1/2 c. sugar until light and fluffy. Beat in egg, milk andamp; vanilla and almond extracts until well blended.

Reduce mixer speed to low; gradually beat in 1 1/2 c. flour, the ground almond mixture, baking powder and salt til mixed.

Beat in enough of remaining flour until soft dough forms.

Spoon about 1/3 of dough into large pastry bag w/ 1/4 and open star tip.

Pipe 1/2 inch thick strip of dough onto baking sheets to form 2 inch diameter wreaths, about 1 inch apart.

Refrigerate on baking sheets 15 min. to firm dough.

Cut each green cherry into 8 slices. Cut each red cherry into quarters.

Heat oven to 375. Press a red cherry onto each wreath and place 2 green slices on each side of the red cherry.

Bake 8-10 min. - til golden brown on top and lightly browned on bottom.

Cool completely on wire rack. Store in airtight container.

Makes about 5 1/2 doz. cookies.