Glazed Almond Spritz Rosettes Cookies
This recipe makes 90 pieces servings
Nutritional Info |
|
|---|---|
| Per Cookie: about | - |
| cal | 42 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | 0 |
| chol | 9 mg |
| sodium | 21 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 2 |
| folate | 2 |
- Portion size: 90
An almond-scented glaze adds shimmer to delicate, pretty, melt-in-your-mouth cookies. Decorating with silver drag? or candied cherries adds a festive touch.
Ingredients
- 1 cup 1cupbutter, softened
- 2/3 cup 2/3cupicing sugar
- 1 1egg yolkegg yolks
- 1-1/2 tsp 1-1/2tspvanilla
- 1/4 tsp 1/4tspalmond extract
- 1 pinch 1pinchsalt
- 2 cups 2cupsall-purpose flour
- 1/2 cup 1/2cupground almonds Almond Glaze
- 1 cup 1cupicing sugar, (approx.)
- 1/4 cup 1/4cupwhipping cream, (approx.)
- 1/4 tsp 1/4tspalmond extract
- 1 handful 1handfulSilver dragéeSilver dragées or candied cherries
Preparation
Refrigerate ungreased rimless baking sheets to chill.
In large bowl, beat butter with sugar until fluffy. Beat in egg yolk, vanilla, almond extract and salt. Stir in flour, then ground almonds. Spoon into cookie press; press out rosettes about 1 inch (2.5 cm) in diameter onto prepared pans, about 1/2 inch (1 cm ) apart.
Bake in centre of 350°F (180°C) oven for 8 to 10 minutes or until light golden on bottom. Let cool for 1 minute; transfer to racks set over sheet of waxed paper.
Almond Glaze: Stir together sugar, whipping cream and almond extract, adding more sugar or cream if necessary to make pourable. Drizzle over hot cookies. Immediately press silver drag? into centre. Let cool. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Additional information :
Tips: Using cookie press, press out any suitable shape; if desired, leave unglazed and dip into, or drizzle with, melted chocolate.
Be sure to wash and chill baking sheets before reusing for another batch.
