Raspberry Almond Wreaths

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A colourful addition to holiday cookie trays

Preparation time: 25 min
Cooking time: 12 min

Serves: 30


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.


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.

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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