Austrian Jam Wreaths

1. 1

   Combine butter, powdered sugar and egg yolk in bowl.

2. 2

   Beat at medium speed, scraping bowl often, until creamy.

3. 3

   Add flour and vanilla; beat at low speed, scraping bowl often, until well mixed.

4. 4

   Stir in finely chopped almonds.

5. 5

   Cover; refrigerate 1-2 hours or until firm.

6. 6

   Heat oven to 350F.

7. 7

   Divide dough in half.

8. 8

   Roll out dough, on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.

9. 9

   Cut with 2 1/2-inch round cookie cutter.

10. 10

    Cut out 1-inch hole in half of cookies.

11. 11

    Place 1 inch apart onto greased cookie sheets.

12. 12

    Brush cookies with holes in center with reserved egg white.

13. 13

    Top with sliced almonds; press down lightly.

14. 14

    Bake 7-10 minutes or until edges are lightly browned.

15. 15

    Cool completely.

16. 16

    Spread each cookie without hole with 2 teaspoons preserves; top with almond-covered cookie.

17. 17

    Press together lightly.

18. 18

    Store in single layer.

* Per serving · 4 servings · Values may vary.

No additional tips available.