Almond Wreaths

Directions

1. 1
   Cream the butter until softened.
2. 2
   Gradually add the sugar, creaming until fluffy after each addition.
3. 3
   Blend the well beaten egg in thirds.
4. 4
   Add the flour in fourths, blending well after each addition.
5. 5
   Chill dough in refrigerator several hours.
6. 6
   Remove one-half the dough from refrigerator and turn onto a lightly floured surface.
7. 7
   Roll 1/4-inch thick.
8. 8
   Cut rounds with a lightly floured 1 3/4-inch round cookie cutter.
9. 9
   Using a lightly floured 3/4-inch round cookie cutter, cut out centers of the cookies. Brush cookies lightly with a slightly beaten egg yolk.
10. 10
    Sprinkle cookies with the chopped almonds.
11. 11
    Carefully transfer to the cookie sheets.
12. 12
    Bake at 350° for 10 to 15 minutes.
13. 13
    With a spatula, carefully remove cookies to cooling rack.
14. 14
    Repeat above procedure for remainder of dough.
15. 15
    Makes about 6 dozen cookies.