Almond And Cranberry Toffee Wreath Cookies

• 6 tbsp (3/4 stick) butter, at room temperature
• 1 None egg, at room temperature
• 1/3 cup powdered sugar
• 1/2 tsp almond extract
• 2/3 cup ground almonds
• 1 1/4 cups flour
• 1/3 cup smooth cranberry sauce
• 1/4 cup dried cranberries, chopped coarsely
• 2 tbsp slivered almonds, chopped coarsely
• 1/4 cup granulated sugar
• 2 tbsp water

1. Beat the butter, egg, sifted powdered sugar and almond extract in a large bowl with an electric mixer until combined. Stir in the ground almonds and sifted flour to form a dough. Divide the dough in half. Wrap in plastic wrap and refrigerate for 30 mins.
2. Preheat the oven to 350u0b0F. Grease and line baking pans with parchment paper.
3. Roll each half of the dough between the sheets of parchment paper until 1/4-inch thick. Using a 2 3/4-inch fluted cutter, cut 12 rounds from the dough, re-rolling the scraps as necessary. Using a 1 1/4-inch fluted cutter, cut rounds from the center of each round. Place the wreaths about 2 inches apart on prepared pans. Bake for about 8 mins. Cool in pans on a wire rack.
4. Meanwhile, warm the cranberry sauce in the microwave. Strain through a fine sieve, then cool.
5. Spread the cooled cookies with the sauce. Sprinkle with the combined cranberries and nuts.
6. For the toffee, stir the granulated sugar and 2 tbsp water in small saucepan on high heat, without boiling, until the sugar dissolves. Bring to a boil and boil, uncovered, without stirring, for about 5 mins or until caramel in color. Remove from the heat and allow the bubbles to subside. Drizzle the toffee over the wreaths; let stand until set.

butter, egg, powdered sugar, almond, ground almonds, flour, cranberry sauce, cranberries, almonds, granulated sugar, water

Taken from recipes-plus.com/api/v2.0/recipes/36088 (may not work)