December 21: Almond Rosettes

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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 haven’t made almond rosettes in a few years, and I’m not quite sure I made them yesterday. Oh, I mixed together the dough (it’s delicious even raw) and put it in the pastry bag like you’re supposed to, but after decorating cookies the day before, my hand kinda hurt, and forcing the dough through a star tip was more than my old arthritic bones could handle. I tried. But then I decided life was too short to cripple oneself over baked goods. So I pulled it out of the pastry bag and tried different methods in making cookies.

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.

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.


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