Bavarian Cookie Wreaths

3½ cups flour
1 cup sugar
3 tsp. grated orange peel, divided
¼ tsp. salt
1-1/3 cups margarine
¼ cup orange juice
1/3 cup finely chopped blanched almonds
1egg white, beaten with 1 tsp. water

Tinted Frosting
1 cup confectioners’ sugar
2 tbsp. margarine, softened
1 to 2 tsp. milk
Few drops green food color
Red cinnamon candies

In large bowl, mix flour, ¾ cup sugar, 2 tsp. orange peel and salt. Using
pastry blender cut in margarine until mixture resembles coarse crumbs; add orange juice, stirring until mixture holds together. Knead a few times and press into a ball.

Shape dough into ¾” balls; lightly roll each on floured surface into 6” long strip. Using two strips, twist together to make a rope. Pinch ends of rope together to make wreath; place on greased cookie sheet.

In shallow dish, mix almonds, remaining ¼ cup sugar and 1 tsp. orange peel. Brush top of wreaths with egg white mixture and sprinkle with almond-sugar mixture. Bake at 400° for 8 to 10 minutes or until lightly browned.
Remove to wire racks to cool completely.

To make Tinted Frosting: In small bowl, mix sugar, margarine, 1 tsp. milk and few drops green food color. Add more milk if necessary to make frosting spreadable. Fill pastry bag fitted with small leaf tip (#67). Decorate each wreath with 3 or 4 leaves and red cinnamon candies for berries.

Makes about 5 dozen cookies