1 cup powdered sugar
1/2 teaspoon almond extract
1/8 teaspoon salt
2 1/2 cups all-purpose flour
1 1/2 cups powdered sugar
1 teaspoon almond extract
1 teaspoon light corn syrup
2 to 3 tablespoons water
Nonpareils, decorator candies and sugars, as desired
Combine butter and 1 cup powdered sugar in bowl. Beat at medium speed until creamy. Add egg, almond extract and salt; continue beating until mixed. Add flour; beat at low speed until well mixed. Divide dough in half. Wrap each half in plastic food wrap. Refrigerate 30 minutes.
Heat oven to 375°F.
Shape dough, one-half at a time, (keeping remaining dough refrigerated) into 1-inch balls. Cut each ball in half; roll each half into 4 1/2-inch rope. Gently twist two ropes together; shape into a wreath. Place 1-inch apart onto ungreased cookie sheets. Bake 7-8 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack placed over waxed paper. Cool completely.
Combine all glaze ingredients in bowl; stir until smooth. Brush glaze onto cooled cookies using pastry brush; immediately sprinkle with decorations, as desired.
- Dough will be cold from refrigerator; let rest at room temperature a few minutes for easier shaping, if necessary.
- If you don’t have a pastry brush to glaze cookies, gently dip tops of cookies into glaze and shake off excess glaze.
- Dough can be shaped into candy canes or simply rolled into balls and baked.