Almond Wreaths Recipes

ALMOND WREATHS

Steps:

• 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 375°F.
• 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; removeto 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.

ALMOND WREATHS

Steps:

• Line 2 baking sheets with parchment paper. Whisk the all-purpose flour, cornstarch and salt in a medium bowl; set aside. Beat the butter, granulated sugar, almond butter, honey and almond extract in a large bowl with a mixer on medium speed until light and fluffy, about 2 minutes. Beat in the heavy cream, 1 tablespoon at a time, then beat in the almond flour until well combined. Reduce the mixer speed to low; gradually add the dry ingredients and beat until just combined. Transfer to a pastry bag fitted with a large star tip.
• Pipe 2 1/2-inch rings about 2 inches apart onto the prepared baking sheets. (If the dough is too stiff to pipe, let soften slightly at room temperature.) Decorate the cookies with sanding sugar and/or nonpareils. Refrigerate the cookies until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are lightly golden around the edges, about 18 minutes. Let cool completely on the baking sheets.

CHRISTMAS WREATHS

Steps:

• Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
• Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

CHRISTMAS CORNFLAKE WREATH COOKIES

Steps:

• Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler if one doesn't have a microwave.)
• Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.
• Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.