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Ingredients
- 1 cup butter
- 2/3 cup sifted confectioners' sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon almond extract
- 2 3/4 cups sifted all-purpose flour
- 72 red and green candied cherries, quartered
Method
- Cream together butter and confectioner's sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in egg, egg yolk and almond extract; blend well.
- Gradually stir flour into creamed mixture, mixing well.
- Fit flower crown design into cookie press. Place 1/2 of the dough in cookie press at a time, forcing dough through press, about 1 inch apart, on ungreased baking sheets.
- Place 1/4 of a red or green candied cherry in center of each. Bake in 400 degrees F (200 degrees C) oven 7-10 minutes or until set but not browned. Remove from baking sheets; cool on racks.
