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1
In food processor with chopping blade, process almonds and 1/4 cup sugar until almonds are finely ground; set aside.
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2
Lightly grease 5 baking sheets (or 2 baking sheets + 3 sheets of aluminum foil or parchment paper, to chill wreaths before baking).
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3
In large bowl w/ mixer at medium speed, beat butter and remaining 1/2 cup sugar until light and fluffy.
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4
Beat in egg, milk andamp; vanilla and almond extracts until well blended.
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5
Reduce mixer speed to low; gradually beat in 1 1/2 cup flour, the ground almond mixture, baking powder and salt til mixed.
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6
Beat in enough of remaining flour until soft dough forms.
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7
Spoon about 13 of dough into large pastry bag w/ 1/4 and open star tip.
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8
Pipe 1/2 inch thick strip of dough onto baking sheets to form 2 inch diameter wreaths, about 1 inch apart.
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9
Refrigerate on baking sheets 15 min.
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10
to firm dough.
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11
Cut each green cherry into 8 slices.
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12
Cut each red cherry into quarters.
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13
Heat oven to 375F (190C).
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14
Press a red cherry onto each wreath and place 2 green slices on each side of the red cherry.
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15
Bake 8 to 10 min.
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16
- til golden brown on top and lightly browned on bottom.
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17
Cool completely on wire rack.
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18
Store in airtight container.
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19
cookies.
