"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Almond Wreaths Recipe

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This recipe for Almond Wreaths, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, October 31, 2005


1 c. butter, softened
1 1/2 c. powdered sugar
1 c. powdered sugar
1 tsp. almond extract
1 egg
1 tsp. light corn syrup
1/2 tsp. almond extract
2 to 3 tbsp. water
1/8 tsp. salt

2 1/2 c. all-purpose flour

Nonpareils, decorator candies and sugars, as desired

Combine butter and 1 c. powdered sugar in large bowl. Beat at medium speed until creamy. Add egg, almond extract and salt; continue beating until mixed. Reduce speed to low; add flour; beat until well mixed. Divide dough in half. Wrap each half in plastic wrap. Refrigerate 30 minutes.

Heat oven to 375 degrees. Shape dough, one-half at a time, (keeping remaining dough refrigerated until ready to use) into 1-inch balls. Cut each ball in half; roll each half into 4 1/2 inch rope. Gently twist two ropes together; shape into a wreath. Place 1-inch apart onto ungreased cookie sheets. Bake for 7 to 8 minutes or until edges just begin to brown. Cool 1 minute. Remove from cookie sheets; place on wire rack over waxed paper. Cool completely.

Combine all glaze ingredients in small bowl; stir until smooth. Brush glaze onto six cooled cookies using pastry brush. Immediately sprinkle with decorations as desired. Repeat with remaining cookies.

Variation: Dough can be shaped into candy canes or simply rolled into balls and baked.




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