December 3: Almond Rosettes

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So after some…angular…Snickerdoodles and then the Big Bird poop atrocity of the Eggnog Truffles, I needed something to get my confidence back.

And that’s why I chose Almond Rosettes.

I knew I could make these my bitch (pardon my French), and I did.

Last year when I made them, I was legally crippled for about 2 weeks, thanks to a small star-tipped pastry injury. This year, I made a stop at JoAnn’s to get a large star tip. And it did not disappoint.

See for yourself. This was last year’s:

And this is this year’s:
It was a lot easier to handle, and I can still type. It’s the small things in life.
As usual, the cookie dough could be the main dish on its own. I would still eat this raw and have no regrets. 
And, when they were finished, my kitchen smelled amazing and the memory of the last two days had been erased.

—

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

Ingredients:

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

Directions: 

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.

Cookies today: 48
Cookies total: 81

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