December 8: Almond Rosettes


(Otherwise known as carpal-tunnel cookies.)

These are good. So good. I love almond almost as much as I love lemon and caramel (read: a lot), and these are full of almond-y goodness. I tried this recipe out last month, on a day I was cheating on my diet, and wow. Cookies like these are the reason I was 50 pounds heavier.

As good as they are, though, my hands pay the price. Every cookie needs to be piped through a pastry bag with a star tip, and I don’t think my star tip is big enough. It takes awhile to get used to the motion, but once your hands go numb, you stop caring.

My hand may permanently be “the claw,” but they’re so worth it. 

These are one of the few cookies that actually turn out like the picture.

(By the way, the book this comes from is so awesomely 80s, I could assume my grade-school self and watch Smurfs with my side ponytail and kid-sized Jordaches.)

Almond Rosettes
(from The Spirit of Christmas Cookbook, Volume 4.)


1 c. butter, softened
1 c. sugar
1 egg
3 T. milk
1 t. almond extract
2 1/2 c. flour
1 t. baking powder
sliced almonds to decorate


1. Preheat oven to 350. In a large bowl, cream together butter and sugar until fluffy. Add egg, milk, and almond extract. Beat until smooth.

2. Combine flour and baking powder in a small bowl and add to creamed mixture; stir until a soft dough forms.

3. Transfer about 1/3 of dough into a pastry bag fitted with a large open star tip. Pipe 2″ diameter rosettes onto a lightly greased baking sheet. Press an almond slice in the center of each cookie.

4. Bake 8-11 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool. Repeat with remaining dough.

My Notes:

I would eat this raw and have no regrets.

My Stats:

This batch: 75
Total so far: 377

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