1. Grease cookie sheets; set aside. 2. Process almonds in food processor until ground, but not pasty. 3. Place almonds, flour, sugar and baking powder in a large bowl. 4. Cut butter into flour mixture with pastry blender or 2 knives until mixture is crumbly. 5. Beat egg, milk and vanilla in a small bowl with a fork until well blended. 6. Add egg mixture to flour mixture; stir until soft dough forms. 7. Spoon dough into a pastry bag fitted with medium star tip. 8. Pipe 3-inch rings 2-inches apart on prepared cookie sheet. 9. Refrigerate rings 15 minutes or until firm. 10. Preheat oven to 375°F. 11. Cut each cherry in half. Cut each red cherry half into quarters; cut each green cherry half into 4 slivers. 12. Press red cherry quarter onto each ring where ends meet. 13. Arrange 2 green cherry slivers on either side of red cherry to form leaves. 14. Bake 8-10 minutes or until golden. 15. Remove cookies to wire racks; cool completely. 16. Store tightly covered at room temperature or freeze up to 3 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
