December 3: Almond Rosettes


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.)


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.

Cookies today: 48
Cookies total: 81

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