Danish Cookie Rings (Vanille Kranse)

1. 1

   Grease cookie sheets; set aside.

2. 2

   Process almonds in food processor until ground, but not pasty.

3. 3

   Place almonds, flour, sugar and baking powder in a large bowl.

4. 4

   Cut butter into flour mixture with pastry blender or 2 knives until mixture is crumbly.

5. 5

   Beat egg, milk and vanilla in a small bowl with a fork until well blended.

6. 6

   Add egg mixture to flour mixture; stir until soft dough forms.

7. 7

   Spoon dough into a pastry bag fitted with medium star tip.

8. 8

   Pipe 3-inch rings 2-inches apart on prepared cookie sheet.

9. 9

   Refrigerate rings 15 minutes or until firm.

10. 10

    Preheat oven to 375u00b0F.

11. 11

    Cut each cherry in half. Cut each red cherry half into quarters; cut each green cherry half into 4 slivers.

12. 12

    Press red cherry quarter onto each ring where ends meet.

13. 13

    Arrange 2 green cherry slivers on either side of red cherry to form leaves.

14. 14

    Bake 8-10 minutes or until golden.

15. 15

    Remove cookies to wire racks; cool completely.

16. 16

    Store tightly covered at room temperature or freeze up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.