Almond Wreaths
- 1 cup Land O Lakes Butter, softened
- 1 cup powdered sugar
- 1 Land O Lakes All-Natural Egg
- 1/2 teaspoon almond extract
- 1/8 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 1/2 cups powdered sugar
- 1 teaspoon almond extract
- 1 teaspoon light corn syrup
- 2 to 3 tablespoons water
- Nonpareils, decorator candies and sugars, as desired
- Combine butter and 1 cup powdered sugar in bowl.
- Beat at medium speed until creamy.
- Add egg, almond extract and salt; continue beating until mixed.
- Add flour; beat at low speed until well mixed.
- Divide dough in half.
- Wrap each half in plastic food wrap.
- Refrigerate 30 minutes.
- Heat oven to 375F.
- Shape dough, one-half at a time, (keeping remaining dough refrigerated) into 1-inch balls.
- Cut each ball in half; roll each half into 4 1/2-inch rope.
- Gently twist two ropes together; shape into a wreath.
- Place 1-inch apart onto ungreased cookie sheets.
- Bake 7-8 minutes or until edges are lightly browned.
- Cool 1 minute on cookie sheet; remove to cooling rack placed over waxed paper.
- Cool completely.
- Combine all glaze ingredients in bowl; stir until smooth.
- Brush glaze onto cooled cookies using pastry brush; immediately sprinkle with decorations, as desired.
butter, powdered sugar, egg, almond, salt, flour, powdered sugar, almond, light corn syrup, water
Taken from www.landolakes.com/recipe/1355/almond-wreaths (may not work)