Holiday Almond Wreaths
liquid egg substitute
In medium bowl with electric mixer at medium speed, beat margarine and sugar until light and fluffy.
Add egg product and almond extract; beat well.
Stir in flour and ground almonds.
Using pastry bag with ½ inch star tip, pipe dough into 1½ inch wreaths, 2 inches apart, on ungreased baking sheets.
Decorate wreaths with red and green candied cherries, if desired.
Bake at 400℉ (200℃) for 10 to 12 minutes or until light golden brown.
Cool on wire racks.