1 cup butter, softened
1/2 cup powdered sugar
1 egg yolk, hard-cooked and mashed
1 egg yolk, raw
1/4 teaspoon almond extract
2 1/4 cups flour
1 tablespoon water
1 egg white
6 tablespoons colored sugar sprinkles
1/4 cup candied red cherries, sliced
Beat butter until soft in a large bowl, add powdered sugar, beat until fluffy.
Add cooked egg yolk, raw egg yolk and almond extract, mix well. Gradually stir
in flour. Cover and chill for 1 hour. Meanwhile preheat oven to 350 degrees.
Work with small amounts of dough at a time, keep the rest of the dough
refrigerated until needed.
Divide dough into 1-inch balls, shape each piece into a 6-inch rope. Form each
into a ring, overlapping the ends. Stir water into egg white, brush each cookie
with mixture. Sprinkle with colored sugar. Press cherry slices into place at
which loop overlaps. Bake for about 10 minutes or until the edges are firm.
Remove from oven, cool on wire racks. Makes 36 cookies.