Almond Wreaths

1. 1

   Cream the butter until softened.

2. 2

   Gradually add the sugar, creaming until fluffy after each addition.

3. 3

   Blend the well beaten egg in thirds.

4. 4

   Add the flour in fourths, blending well after each addition.

5. 5

   Chill dough in refrigerator several hours.

6. 6

   Remove one-half the dough from refrigerator and turn onto a lightly floured surface.

7. 7

   Roll 1/4-inch thick.

8. 8

   Cut rounds with a lightly floured 1 3/4-inch round cookie cutter.

9. 9

   Using a lightly floured 3/4-inch round cookie cutter, cut out centers of the cookies. Brush cookies lightly with a slightly beaten egg yolk.

10. 10

    Sprinkle cookies with the chopped almonds.

11. 11

    Carefully transfer to the cookie sheets.

12. 12

    Bake at 350u00b0 for 10 to 15 minutes.

13. 13

    With a spatula, carefully remove cookies to cooling rack.

14. 14

    Repeat above procedure for remainder of dough.

* Per serving · 4 servings · Values may vary.

No additional tips available.