Jingle Bell Cookie Wreath

1 cup sugar

1 cup margarine, softened

1 egg

1 ½ teaspoons almond extract

3 ½ cups flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup milk

Green food coloring

Cinnamon candies

Cream sugar and margarine in a large bowl. Add egg and almond extract, beating until fluffy. In a separate bowl sift together flour, baking powder, and salt; add to creamed mixture alternately with milk. Divide dough in half; tint half green (about 5 drops of food coloring), leaving other half white. Chill dough for 1 hour.

Preheat oven to 375 degrees. Sprinkle sugar on work surface. For each wreath, shape 1 teaspoon white dough and 1 teaspoon green dough into 4-inch ropes. Twist ropes together and shape into wreath. Place on ungreased cookie sheets; press 2 or 3 cinnamon candies on each wreath to look like holly berries. Bake 9 to 12 minutes, or until light golden around edges. Cook on wire rack. Store in covered container. Makes about 4 dozen wreaths.