I know I’m posting these a day later, but I did make them on the 21st. My little brother’s birthday was yesterday and I went to his grown-up birthday party last night when I’d normally post about cookies. So like most things in a big sister’s life, let’s blame yesterday on the younger sibling.
I tried rolling the dough into snakes and then curling it around itself. I also rolled the dough into balls by hand. And then I used my cookie scoop and just plopped them onto the parchment paper like that. Again, life is short. And these cookies are good.
They may not be rosettes, but I have a feeling they will still get eaten.
(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.