- 14 tablespoons butter (3/4 cup plus 2 tablespoons)
- 1 cup sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 4 to 6 drops green food coloring
- candied red cherry slivers, silver decorations, red sugar, multicolored decorative candies, and other decorations
In a large bowl with electric mixer, beat butter, sugar, and salt until light and fluffy.
Beat in the egg and almond extract.
Gradually beat in the flour until blended.
Remove half of the dough to a sheet of waxed paper.
Wrap and chill for about 1 hour.
Add the green food coloring to the remaining dough; mix on low speed until blended.
Wrap in waxed paper and chill for about 1 hour.
Preheat oven to 350°.
On a lightly floured surface, using a rounded tablespoon for each portion, shape one plain and one green rope about 15 inches long.
Hold each by ends and twist together, then shape into a wreath. Pinch ends to seal and place on a baking sheet, leaving about 1 inch between cookies.
Decorate with small pieces or slivers or candied cherries, colored sugar, or other decorations. Repeat with remaining dough.
If you have any trouble with the dough, you can make plain ropes without twisting, then decorate or sprinkle with cinnamon sugar or a little nutmeg.
Bake wreath cookies for 8 to 12 minutes, or until bottoms are lightly browned. Let cool on baking sheet for 2 minutes, then remove to a rack to cool completely.
Store in tightly covered containers with waxed paper between layers. These cookies will keep for up to 2 weeks, or freeze for longer storeage.
Makes about 2 1/2 to 3 dozen Christmas wreath cookies.