Almond Cookie Wreaths

Directions

Mix sugar, margarine, milk, egg, vanilla and almond extract. Stir in flour, baking powder and salt. Divide dough into halves. Tint ½ 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℉ (190℃). Bake until set and very light brown, 9 to 12 min.

About 4½ dozen cookies.