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:
(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.
Cookies today: 48
Cookies total: 81