Yield: 50 Servings
|1 cup||(2 sticks) unsalted butter; slightly softened|
|⅔ cup||Powdered sugar|
|1 large||Egg yolk|
|1¼ teaspoon||Vanilla extract|
|½ teaspoon||Almond extract|
|½ cup||Finely ground blanched almonds|
|2 cups||All-purpose or unbleached white flour|
|Candied cherry halves (optional)|
From: Felicia Pickering <MNHAN063@...> Date: Sun, 11 Aug 1996 18:13:52 EDT Preheat the oven to 375 F. Grease several baking sheets and set aside.
Place butter in a large mixing bowl and beat with an electric mixer on medium speed until very light. Add the sugar and egg yolk and beat until very fluffy and smooth. Beat in vanilla and almond extracts and almonds.
Gradually beat in flour until thoroughly incorporated but not overmixed.
Fit a pastry bag with a ⅜-inch diameter star tip. Stand the bag, tip down, in a tall glass and turn down a deep cuff at the top. Spoon the dough into it until the bag is no more than two-thirds full. Unfold the cuff and tightly twist the bag closed at the top. Pipe 1¼-inch diameter rosettes onto a baking sheet, spacing about 1 ½ inches apart. Press a cherry half, cut side down, into the center of each cookie, if desired.
Place in the center of the oven and bake the cookies for 7 to 10 minutes, or until slightly browned at the edges. Remove baking sheets from the oven and let cookies stand for 2 to 3 minutes. Then transfer them to wire racks and let stand until cooled completely. Store in an airtight container for up to a week. Freeze for longer storage.
Makes 50 to 60 1 ¾-inch rosette cookies.
Recipe is from _The International Cookie Cookbook_ by Nancy Baggett.
EAT-L Digest 10 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .