Cookie Wreaths

2 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup sugar
1 tablespoon grated orange rind, divided
1 cup butter
1/4 cup orange juice (may need a little more)
1 egg white, lightly beaten
1 teaspoon water
1/4 cup sugar
1/3 cup ground almonds
Tube of green decorator frosting
Red Hot cinnamon candies

Combine flour, salt, 3/4 cup sugar and 2 teaspoons orange rind. Cut in butter to the mixture with a pastry blender until mixed and crumbly.
Sprinkle orange juice evenly over surface; mix with fork until moistened. (I had to add more orange juice to make it blend). Shape dough into a ball. Cover and chill in the fridge for about 1 hour.
Divide dough in half. Store 1 portion in the fridge covered. Divide remaining dough into 48 balls. Roll 2 balls separately into 5-inch ropes. (I gave up doing the ropes into wreath shape and just flattened the balls on the cookie sheet).
Place ropes on lightly greased cookie sheet; pinch ends together at one end to seal. Twist ropes together; shape strip into a circle, pinching ends to seal.
Repeat process with other balls.
Combine egg white and water in separate bowl and whisk lightly. Brush each cookie/wreath with this mixture to coat.
Combine 1/4 sugar, ground almonds and the rest of the orange rind which should be a teaspoon or more. Mix well with a fork; sprinkle this mixture lightly to cover each cookie/wreath.
Bake at 400 degrees for 10 to 13 minutes until done. Let cookies cool for 2 minutes on bakin sheet or stone and transfer to wire racks to cool.
Pipe holly leaves with green frosting and top with 3 Red Hots in a circle pattern to resemble holly leaves.
Makes about 4 dozen.
(from Southern Living Cookbook Volume 2, 1998)

Submitted by Grace