This is another of my favorites when it comes to Christmas baking.
These Land O’ Lakes Almond Wreaths are a soft, flavorful, fun-shaped cookie.
They take a little effort to construct, but once you get the hang of things, they’re pretty quick to bust out.
The use of confectionery sugar in the batter gives the finished cookies a smooth texture.
They are a little soft, though, so you have to wrap up the dough and refrigerate it before shaping the cookies.
But while they’re in the fridge, it’s a good time to clean up the kitchen or even make a different type of Christmas cookie.
I follow the directions given in the recipe for making my wreaths: Shape one-inch balls, cut balls in half, roll each half into a rope, twist the two rope pieces together and form the twisted rope into a circle.
Again, it takes a minute or two to get the hang of it, but it’s not nearly as daunting as it looks!
I don’t dye my dough. You could make the cookies green, but I never do.
In the original recipe, they’re left uncolored and decorated with white icing and white sprinkles. I change that up a bit by using green sugar sprinkles on top of the icing. I like the look of it.
After brushing the icing on two or three cookies, add the sprinkles before the icing hardens.
You could also use regular nonpareils for a more colorful look.
This recipe can be found on the Land O’ Lakes website: Land O’ Lakes Almond Wreaths
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