Adapted from a recipe in 'Cookies for All Occasions Cookbook'
Winner of Special category Cookie Contest - Milwaukee Journal Sentinel
~from Savoring Time in the Kitchen
2-1/2 cups flour
1/4 teaspoon salt
1 cup sugar
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
2 squares (2 ounces) white chocolate, melted
1 egg
1 teaspoon almond extract
1/2 teaspoon vanilla extract
Sparkling sugar or edible glitter
Slender Ribbon
Preheat oven to 350 degrees.
In medium bowl, combine flour and salt. In a large bowl, beat the sugar and butter until fluffy. Beat in the melted white chocolate, egg and extracts. Gradually add flour mixture untill well blended.
Shape dough into a ball, cover with plastic wrap and refrigerate 30 minutes or until firm.
Place parchment paper or a silicone mat on a baking sheet.
Shape walnut-sized pieces of dough into a rope about 8 inches long. Fold rope in half and while holding the folded end of dough with one hand, wrap the loose ends around each other, leaving a hole at the top and taper the ends to make a point. Carefully roll in sugar or place on cookie sheet and sprinkle with edible glitter.
Bake in preheated oven for 8 to 11 minutes or until they just turn golden. Cool on cookie sheet for about 5 minutes before transferring to racks to cool completely.
Pull a piece of ribbon through the hole on the top and tie a knot. If necessary, you can use a round toothpick to poke the hole open again if it closed during baking.