Yield: 64 cookies
|½ cup||Butter or margarine (not spread); at room temp.|
|½ cup||Granulated sugar|
|¼ cup||Sour cream|
|¼ cup||EACH red and green colored|
|½ teaspoon||Almond extract|
|1½ cup||All-purpose flour sugar|
1. In a large bowl, beat butter and sugar with electric mixer until pale and fluffy. Beat in sour cream, salt and almond extract until blended. With mixer on low speed, gradually beat in flour just until blended. Chill dough 2 hours or until firm enough to handle.
2. Heat oven to 375F. Lightly grease cookie sheets.
3. Divide dough in half. Divide each half in 8 equal pieces. On a lightly floured surface, roll each piece into a 16-inch long rope.
Cut each rope in 4 pieces. Bring ends of each piece together, overlapping them slightly to form a ring. Place on cookie sheets and sprinkle with colored sugar.
4. Bake 10 to 12 minutes until bottoms are lightly browned. Remove to wire rack to cool. Store airtight up to 3 weeks or freeze.
from Woman's Day 11/23/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-28-94