Brandy gives these Hungarian butter wreaths a delicate apricot flavor. With their green sugar coating, they are an attractive addition to any cookie platter.

1 1/3 c. butter, softened
3/4 c. sugar
1 egg yolk
1/4 c. apricot brandy
3 1/4 c. flour
Royal Icing (below)
Green decorating sugar

Cream butter and sugar, then beat in yolk and brandy. Blend in flour, little by little, mixing well after each addition. Wrap dough in waxed paper and chill for at least an hour.

Pinch off small pieces of the chilled dough and roll into 5 inch ropes about 1/4 inch in diameter. Twist pairs of these together and join ends to form circles. Bake on greased baking sheets at 350 degrees for 10 minutes. Cool on racks.

When cookie are cool, decorate lightly with royal icing and sprinkle with green sugar. Tiny red candies or colored sprinkles can be added to simulate berries.

Makes 5 to 6 dozen cookies.

ICING:

Confectioners' sugar
Water

Mix small amounts of each until medium paste formed.