These are a lot of work, but they're so delicious, and so pretty, that they're definitely worth it. You need a pastry bag with a #2 star tip to make 'em. I only make one batch a year to put in Christmas cookie baskets.

Ingredients

48 serv.

flour (all-purpose, unsifted)↗2 3⁄4 cups
salt↗1⁄4 teaspoon
brown sugar (light, not dark)↗1 cup
almond paste↗8 ounces
cardamom (ground)↗1 teaspoon
butter (softened)↗1 cup
almonds (blanched, chopped)↗1⁄2 cup
sugar↗1 cup
baking soda↗1⁄4 teaspoon
sour cream↗1⁄4 cup
egg whites↗2
cherry preserves↗1 cup

Step-by-step instructions

1
Sift flour with cardamom, baking soda, and salt.
2
Soften butter. With electric mixer at medium speed, beat butter, brown sugar, and sour cream until light and fluffy.
3
At low speed, beat in flour. Remove from mixer and stir in nuts.
4
Divide dough in half. Shape each half into a roll about 1-1/2" in diameter. Wrap in plastic wrap and refrigerate overnight.
5
Preheat oven to 350. Cut rolls into 1/4" slices and place on ungreased cookie sheets.
6
Beat egg whites slightly with electric mixer. Crumble almond paste into egg whites, beating until added. Add sugar two tablespoons at a time, beating until well blended. Place mixture in a pastry bag with a #2 star tip and pipe a circle around the edge of each cookie (to form a wreath shape).
7
Bake 12-15 minutes, or until light brown.
8
When cooled, fill center of wreaths with cherry preserves.

Source: food.com

Original recipe ↗

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