go to top
Almond Wreaths

Almond Wreaths

  • PRINT

SKILL LEVEL : Intermediate

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1/2 cup almonds finely chopped
  • 1 cup sugar
  • 3/4 cup margarine or butter (1-1/2 sticks) , softened
  • 3/4 cup shortening
  • GLAZE (recipe follows)
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 4 cups all-purpose flour

Directions

  • 1. Heat oven to 375°. Stir sugar, margarine, shortening, almond extract and eggs in large bowl until well mixed. Stir in flour and almonds.
  • 2. Shape dough into 1-1/4-inch balls. Roll each ball into rope, 6 inches long. Form each rope into circle, crossing ends and tucking under. Place on ungreased cookie sheet.
  • 3. Bake 9 to 11 minutes or until set but not brown. Remove from cookie sheet. Cool completely. Spread with Glaze, and decorate as desired. Makes about 6 dozen cookies.
  • Glaze: Stir together 3 cups powdered sugar, 4 to 5 tablespoons milk and, if desired, food color until thin enough to drizzle.
Ingredients sitting on a table

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog