Bavarian Cookie Wreaths
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Sugar||1 Cup (16 tbs), divided|
|Grated orange peel||3 Teaspoon, divided|
|Butter/Margarine||1 1⁄3 Cup (21.33 tbs)|
|Florida orange juice||1⁄4 Cup (4 tbs)|
|Finely chopped blanched almonds||1⁄3 Cup (5.33 tbs)|
|Egg white||1 , beaten|
|Water||1 Teaspoon, beaten|
Preheat oven to 400°F.
In large bowl, mix flour, 3/4 cup sugar, 2 teaspoons orange peel and salt.
Using pastry blender, cut in butter and orange juice until mixture holds together.
Knead a few times and press into a ball.
Shape dough into 3/4 inch balls.
On lightly floured surface, roll each ball into a 6-inch rope.
Using two ropes, twist together to form one rope.
Pinch ends of rope together to make a wreath; place on lightly greased baking sheets.
In shallow dish, mix almonds, remaining 14 cup sugar and 1 teaspoon orange peel.
Brush top of each wreath with egg white mixture and sprinkle with sugar-almond mixture.
Bake 8 to 10 minutes or until lightly browned.
Remove to wire racks; cool completely.
Frost if desired.