Recipe by: Country Living 0.12631578947368 In food processor w/ chopping blade, process almonds and quarter c. sugar unti almonds are finely ground; set aside. Lightly grease 5 baking sheets (or 2 baking sheets + 3 sheets of aluminum foil or parchment paper, to chill wreaths before baking). In large bowl w/ mixer at med. speed, beat butter & remaining half c. sugar until light & fluffy. Beat in egg, milk & vanilla & almond extracts until well blended. Reduce mixer speed to low; gradually beat in 1.5 c. flour, the ground almond mixture, baking powder & salt til mixed. Beat in enough of remaining flour until soft dough forms. Spoon about one third of dough into large pastry bag w/ 1 cm open star tip. Pipe 1 cm thick strip of dough onto baking sheets to form 5 cm diameter wreaths, about 3 cm apart. Refrigerate on baking sheets 15 min. to firm dough. Cut each green cherry into 8 slices. Cut each red cherry into quarters. Heat oven to 375. Press a red cherry onto each wreath & place 2 green slices on each side of the red cherry. Bake 8-10 min. til golden brown on top & lightly browned on bottom. Cool completely on wire rack. Store in airtight container. Makes about 5.5 doz. cookies. ----