Raspberry Almond Wreaths

Submitted by: Brigitte Renaud
A colourful addition to holiday cookie trays

Serves: 30

Preparation time:
Cooking time:

Ingredients

1 pkg Robin Hood Shortbread mix
1 c. ground almonds
1/2 c. butter or margarine softened
1 tsp almond extract
3/4 c. raspberry jam
icing sugar
green and red icing to decorate, opt.

Method

Combine first four ingredients, Mix according to package direction until well blend.
Roll out on lightly floured board 1/8" thick.
Cut in 2" round and cut center from half the cookies with 1" round cutter.
Place on baking sheet Bake at 325F for 8-12 min. or until very light golden around edge. Cool.
Spread top of solid cookie with thin layer of jam, Place a cookie ring on top. Sift icing sugar lightly over cookies, Fill center with more jam.
Decorate with green holly leaves and red berries, if desired.

VARIATION:
Cookies are also delicious plain.
Simply roll 1/4" thick and cut in desire shapes. Bake 10 to 12 min



Helpful Hint;
Spreading of cookies depends on consistency of the dough. To test for desired spread or shape, first bake 1 or 2 cookies. If cookies spread too much, add a little more flour and test again. If cookies are too stiff, add a little milk or water (1 tsp at the time)

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