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Ингредиенты
- 1 c. (2 sticks) unsalted butter, slightly softened
- 2/3 c. Powdered sugar
- 1 lrg Egg yolk
- 1 1/4 tsp Vanilla extract
- 1/2 tsp Almond extract
- 1/2 c. Finely grnd blanched almonds
- 2 c. All-purpose or possibly unbleached white flour Candied cherry halves (optional)
Инструкции
- 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 till very light. Add in the sugar and egg yolk and beat till very fluffy and smooth. Beat in vanilla and almond extracts and almonds.
- Gradually beat in flour till thoroughly incorporated but not overmixed.
- Fit a pastry bag with a 3/8-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 till the bag is no more than two-thirds full. Unfold the cuff and tightly twist the bag closed at the top. Pipe 1 1/4-inch diameter rosettes onto a baking sheet, spacing about 1 1/2 inches apart. Press a cherry half, cut side down, into the center of each cookie, if you like.
- Place in the center of the oven and bake the cookies for 7 to 10 min, or possibly till slightly browned at the edges. Remove baking sheets from the oven and let cookies stand for 2 to 3 min. Then transfer them to wire racks and let stand till cooled completely. Store in an airtight container for up to a week. Freeze for longer storage.
- Makes 50 to 60 1 3/4-inch rosette cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 12 servings | |
| Calories 279 | |
| Calories from Fat 166 | 59% |
| Total Fat 18.99g | 24% |
| Saturated Fat 10.12g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 5mg | 0% |
| Potassium 71mg | 2% |
| Total Carbs 23.88g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 6.98g | 5% |
| Protein 3.86g | 6% |
