1/2 cup margarine

1/2 cup white granulated sugar

1/4 cup sour cream

1/8 teaspoon salt

1/2 teaspoon almond extract

1 1/2 cup flour

For decoration: 1/4 cup each red and green colored sugar

Cream together margarine and sugar. Beat in sour cream, salt, and almond extract. Gradually blend in flour until its just blended. Place dough in 4 wax paper "sausages" and chill at least 2 hours or until firm enough to handle.

Heat oven to 375*. Lightly grease cookie sheets.

Lightly flour wax paper on counter. Rollout 1/4 of 1 "sausage" into a 16 inch long log (or rope). Cut this log (or rope) into 4 even pieces. Bring ends of each piece together and slightly overlap so each cookie looks sort of like a curly-que ring. Place on cookie sheet and sprinkle with colored sugar.

Bake 10 to 12 minutes until bottoms are lightly browned. Remove to wire rack to cool. Store in airtight containers up to 3 weeks or freeze.