Danish Wreath Cookies

Adapted from The Great Scandinavian Baking Book by Beatrice Ojakangas

"These are the best known of the Danish cookies. Eating them freshly made is much better than buying them in a tin!

Makes about 8 dozen cookies

3/4 cup sugar

3/4 cup unsalted butter at room temperature

1 egg

1/4 cup finely minced almonds (I added almost 1/2 cup)

1 teaspoon vanilla (almond extract would also taste great in these, or you could use half vanilla and half almond extract)

1-3/4 cups all-purpose flour

In a bowl, cream the sugar and butter until blended. Add the egg, almonds, vanilla and flour and mix until dough is smooth. Chill 30 mintes. Cover baking sheets with parchment paper. Preheat oven to 350F.

Pur the dough into a cookie press or pastry bag with a 1/2" star tip. Press out into circles about 2" in diameter. You may add slivered almonds for the 'bows' on the wreaths.

Bake in preheated oven for 8 to 10 minutes - or until golden.

Cool at least 5 minutes on baking sheet before removing to cool completely.