(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.)
(from The Spirit of Christmas Cookbook, Volume 4.)
1 c. butter, softened
1 c. sugar
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.
I would eat this raw and have no regrets.
This batch: 75
Total so far: 377