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slivered blanched almonds sugar unsalted butter egg milk vanilla flour baking pwdr salt cherries candied red cherries
Viewed: 32 - Published at: 6 years agoIngredients
- 1/2 c. Slivered blanched almonds
- 1/4 c. Sugar
- 1 c. Unsalted butter, softened
- 1 lrg Egg
- 1 Tbsp. Lowfat milk
- 1 1/2 tsp Vanilla extract
- 1/2 tsp Almond extract
- 2 c. Flour
- 1/4 tsp Baking pwdr
- 1/4 tsp Salt
- 17 x Candied green cherries
- 8 1/2 x Candied red cherries
Method
- In food processor w/ chopping blade, process almonds and 1/4 c. sugar unti almonds are finely grnd; set aside.
- Lightly grease 5 baking sheets
- (or possibly 2 baking sheets + 3 sheets of aluminum foil or possibly parchment paper, to refrigeratewreaths before baking).
- In large bowl w/ mixer at med.
- speed, beat butter & remaining 1/2 c. sugar till light & fluffy.
- Beat in egg, lowfat milk & vanilla & almond extracts till well blended.
- Reduce mixer speed to low; gradually beat in 1 1/2 c. flour, the grnd almond mix, baking pwdr & salt til mixed.
- Beat in sufficient of remaining flour till soft dough forms.
- Spoon about 1/3 of dough into large pastry bag w/ 1/4" open star tip.
- Pipe 1/2" thick strip of dough onto baking sheets to create 2" diameter wreaths, about 1" apart.
- Chill on baking sheets 15 minutes.
- to hard dough.
- Cut each green cherry into 8 slices.
- Cut each red cherry into quarters.
- Heat oven to 375.
- Press a red cherry onto each wreath & place 2 green slices on each side of the red cherry.
- Bake 8-10 minutes.
- - til golden on top & lightly browned on bottom.
- Cold completely on wire rack.
- Store in airtight container.
- Makes about 5 1/2 doz.
- cookies.
