Rococco Italian Cookies

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   Preheat oven to 350. Combine 3 cups flour with all dry ingredients and blend well. Cut in butter with a pastry blender or two forks. Place all onto a floured surface, add beaten eggs, milk and vanilla. Mixture will be very moist. Add 1/2 cup of flour at a time until dough is manageable. Add in almonds and work into dough. You will end up adding about 1.5 to 2 more cups of flour. Dough should be smooth and manageable. Place under a bowl on counter and taking a small amount at a time, break into pieces large enough to form into a wreath shape by rolling into a finger shape and forming. Decorate as desired and bake on greased cookie sheets for 12-15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.