Danish butter cookie wreaths

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 oz Almond paste

• Baking & Spices

  • 4 cups Flour
  • 2/3 cup Sugar
  • 1 Vanilla bean

• Dairy

  • 1 5/8 cups Butter, unsalted
  • 1 tbsp Milk

• Desserts

  • 1 Silver dragees, Small

Found on ideas.hallmark.com

Description

Directions

• Directions Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, with an electric mixer, combine the flour and butter, and mix until coarse crumbs form. Split open the vanilla pod and, with the tip of a knife, scrape the vanilla seeds into the bowl. Add the sugar, egg, milk and almond paste, and beat until a firm dough is formed. Cover and refrigerate for 1 hour or overnight. Let the dough return to room temperature before piping the cookies Spoon the dough into a pastry bag fitted with a ½-inch star tip. Pipe a length of dough 4 inches long. Transfer to the baking sheet and form into a circle, gently pinching the ends together. Place the circles about 1 inch apart. Sprinkle with the dragées. Bake for 8 to 10 minutes, until firm and just golden around the edges.