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Almond Wreath Cookies














Trans-fat Free, Good source of fiber


½ cup almonds
slivered, blanched
¼ cup sugar
1 cup butter
unsalted, softened
1 large eggs
1 tablespoon milk
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
2 cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
17 each candied cherries
8 ½ Candied candied cherries


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 75957% of calories from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 30g 149%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 496mg 21%
Total Carbohydrate 25g 25%
Dietary Fiber 3g 11%
Sugars g
Protein 17g
Vitamin A 30% Vitamin C 0%
Calcium 6% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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