|Butter||1 Cup (16 tbs), softened|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Marzipan||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
In large bowl, beat butter with sugar until fluffy; beat in marzipan, vanilla and egg until smooth.
Gradually beat in flour until consistency of whipped cream.
Using large piping bag with medium rosette tip, pipe 1-1/2-inch (4 cm) wreaths onto greased or parchment paper-lined baking sheets.
Chill in refrigerator for 10 minutes.
Bake in 375°F (190°C) oven for 10 to 12 minutes or until golden brown around edges.
Let cool on pans.