3 1/2 c. unsifted all purpose flour
1 c. sugar, divided
3 tsp. grated orange peel, divided
1/4 tsp. salt
1 1/3 c. butter
1/4 c. orange juice
1/3 c. finely chopped, blanched almonds
1 c. confectioners sugar
1 egg white, beaten with 1 tsp. water
2 tbsp. butter, room temperature
1-2 tsp. milk
Few drops food color
Red cinnamon candies

In a large bowl mix flour, 3/4 cup sugar, 2 teaspoons orange peel and salt. Using a pastry blender cut in butter and orange juice until mixture holds together. Knead a few times and press into a ball. Shape dough into 3/4 inch balls; lightly roll each on a floured board into a 6 inch long strip. Using two strips, twist together to make a rope.

Pinch ends of rope together to make a wreath; place on lightly greased baking sheet. In a shallow dish, mix almonds with remaining 1/4 cup sugar and 1 teaspoon orange peel. Brush the top of each wreath with egg white mixture and sprinkle with sugar-almond mixture. Bake at 400 degrees for 8-10 minutes or until lightly browned. Cool.

To decorate: In a small bowl mix confectioners sugar, butter, 1 teaspoon milk, and a few drops of green food color. Add more milk if necessary to make frosting thick, but spreadable. Fill a pastry bag fitted with a small leaf tip (#67). Decorate each wreath with 3-4 leaves and red-cinnamon candy berries. Makes 5 dozen cookies.