Glazed Almond Spritz Rosettes
An almond-scented glaze adds shimmer to delicate, pretty, melt-in-your-mouth cookies. Decorating with silver dragées or candied cherries adds a festive touch.
Servings: 90
Ingredients:
| Nutritional Info | |
| Per Cookie: about | - |
| cal | 42 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | trace |
| chol | 9 mg |
| sodium | 21 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 2% |
| folate | 2% |
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1 cup (250 mL) butter, softened
2/3 cup (150 mL) icing sugar
1 egg yolk
1-1/2 tsp (7 mL) vanilla
1/4 tsp (1 mL) almond extract
Pinch salt
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) ground almonds
Almond Glaze:
1 cup (250 mL) icing sugar (approx)
1/4 cup (50 mL) whipping cream (approx)
1/4 tsp (1 mL) almond extract
Silver 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 dragées into centre. Let cool. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Additional Information
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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.
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