Ingredients:
- 1 cup butter-flavored Crisco shortening
- 3/4 cup light brown sugar, packed
- 2 egg yolks
- 1 teaspoon almond extract
- 2 1/2 cups flour
- 3/4 cup slivered almonds
- 1/2 cup dried candied fruit, chopped fine
- 1 egg white
- 1 tablespoon light corn syrup
- 6 to 12 glacé cherries, halved
Cooking Instructions :
- Preheat oven to 325F.
- In a large bowl, cream the Crisco and brown sugar.
- Beat in the egg yolks and almond extract. Gradually blend in the flour.
- Fold in the almonds and candied fruit. Pinch off walnut-sized pieces of dough and roll into pencil-thin ropes.
- Form the ropes into wreaths on an un-greased cookie sheet, pinching the ends together.
- In a medium bowl, beat the egg white and corn syrup until smooth.
- Brush the rings with the mixture and place a glacé cerry half on each ring at the point where the ends meet.
- Bake for 18 to 20 minutes or until the cookies are slightly golden.
