These ornate Rosette Sugar Cookies with almond icing taste divine with a cold glass of milk.
Rosette Sugar Cookies
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon almond extract
- Almond Icing (recipe follows)
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
- In a large bowl, beat butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg; beat well.
- In a medium bowl, sift together flour and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined. Beat in almond extract. Refrigerate dough until chilled, about 1 hour.
- On a lightly floured surface, roll dough to ¼-inch thickness. Using a 2½-inch round cutter, cut dough, rerolling scraps as necessary. Place on prepared pans.
- Bake until lightly golden around the edges, about 15 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Using a star tip*, pipe Almond Icing in a rosette on top of each cooled cookie.
*We used Wilton 1M.
Makes about 3 cups
- 1½ cups unsalted butter, softened
- 5 cups confectioners’ sugar
- 1½ teaspoons almond extract
- 3 to 4 tablespoons water
- Food dye
- In a large bowl, beat butter with a mixer at medium speed until creamy. Gradually add confectioners’ sugar and almond extract, beating until smooth. Add 3 to 4 tablespoons water until desired consistency is reached.
- Divide icing among 3 bowls. Add food dye to each bowl to achieve desired colors.
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