1 cup butter-flavored Crisco shortening
3/4 cup light brown sugar, packed
2 egg yolks
1 teaspoon almond extract
2 1/2 cups flour
3/4 cup slivered almonds
1/2 cup dried candied fruit, chopped fine
1 egg white
1 tablespoon light corn syrup
6 to 12 glacé cherries, halved
Preheat oven to 325F.
In a large bowl, cream the Crisco and brown sugar.
in the egg
yolks and almond extract. Gradually blend in the flour. Fold in the almonds
Pinch off walnut-sized pieces of dough and roll into pencil-thin ropes.
ropes into wreaths on an ungreased cookie sheet, pinching the ends together.
medium bowl, beat the egg white and corn syrup until smooth. Brush the rings
mixture and place a glacé cherry half on each ring at the point where
the ends meet.
for 18 to 20 minutes or until the cookies are slightly golden.