Almond Wreath Cookies
In food processor with chopping blade, process almonds and ¼ cup 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 medium speed, beat butter and remaining ½ cup 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 1½ cup flour, the ground almond mixture, baking powder and salt til mixed.
Beat in enough of remaining flour until soft dough forms.
Spoon about ⅓ of dough into large pastry bag w/ ¼ and open star tip.
Pipe ½ 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℉ (190℃). Press a red cherry onto each wreath and place 2 green slices on each side of the red cherry.
Bake 8 to 10 min. - til golden brown on top and lightly browned on bottom.
Cool completely on wire rack. Store in airtight container.
Makes about 1½ doz. cookies.