I was convinced that these cookies would be easy to make. Once again, I proved that a person can be right and so very wrong all at the same time! Making the Dough = Easy! Getting the Dough to Flow through the Decorative Piping Tip = (INSERT BAD WORD HERE) Impossible! Apparently I don’t have Baking with Blondie’s magic touch! I tried squishing the bag back and forth for several minutes, then I stood in front of the open oven for what seemed like hours; nothing worked. Finally I ditched the bag all together. I squished small amounts of dough into the coupler and then used my thumb to press it through, creating long ropes of ribboned dough, which I then formed into rosettes on a baking sheet. I wasn’t prepared to have “play time” when I decided to recreate this recipe, but I have to say that it was nice to reminisce about all of the fun I had as a child creating delicacies out of Play-Doh. At least these sweet little flowers are actually edible!
“The dough was a tough mother to get through my large 1M star piping tip. It was a beast. You’d think with thousands of hours of conditioning my fingers with the keys on my horn I’d be able to squeeze a little cookie dough through a tip. Nope. I ended up reading through the comments, and found out that if the dough was warmer, it was easier to handle. I flung open my 400 degree oven, and set my metal mixing bowl close to the heat on the oven door. Laugh it up (I know I am). But it totally worked. It was much easier to pipe through, and my probability of going postal in the kitchen simmered down immensely.” – Baking with Blondie
Don’t let my experience turn you away from making these cookies. They really were fun to make. My biggest problem was trying not to touch too many things in the kitchen, because of the almond extract. I always fear that B.O.B. Bob is going to walk in the house and have a huge allergic reaction every time I bake something with tree nuts. He assures me that it’s not likely, but I worry none the less. After all, it just wouldn’t be very kind of me to accidentally kill my special Valentine, while baking cookies that he can’t even eat.
- 1 Cup Unsalted Butter, Softened
- 1/2 Cup Granulated Sugar
- 1 Egg, Room Temperature
- 1 Teaspoon Vanilla
- 1/2 Teaspoon Almond Extract
- Red Gel Food Coloring
- 2 1/4 Cups All-Purpose Flour
- 1 Teaspoon Salt
- Preheat oven to 400 degrees.
- Combine butter, sugar, egg, vanilla, and almond extract in a mixer. Blend on medium spend for 3 minutes; scrape bowl at least twice.
- Add in red gel food coloring; mix until incorporated. A tiny little dab goes a long way; you can always add more if you need to.
- Add in salt and flour; blend on low until fully combined.
- If your dough still has uneven streaks of red food coloring in it, place the dough in a large Ziploc bag. Seal the bag and then squish the mixture for several minutes, or just until no more streaks are visible.
- Insert a 1M Swirl Decorating Tip into a Large Coupler. Fill the Large Coupler with dough and press the mixture through with your thumb. This will create a long ridged rope, which you can then form into the shape of a swirled circle on a Silpat lined baking sheet. I wish I could describe this process a bit better, but you’ll figure it out after a few tries.
- Bake for 6 to 7 minutes.
- Remove the cookies from the baking sheet to a cooling rack.
- Keep Rose Almond Spritz cookies in an airtight container.
- If you want to make pink roses, I would suggest using Pink Gel Food Coloring instead of red. I used the red, but it would not allow me to get the pink color I was going for. Wilton has several different shades of pink available, which can be found at your local baking supply or craft store.
- Pretend you’re a kid playing with Play-Doh; it will make your experience much less stressful!
- Use red, yellow, or purple gel food coloring to make different color rose cookies.
- Sprinkle cookies with colored sugar or edible glitter.
RECIPE ADAPTED FROM: Raspberry Rosette Spritzer Cookies with Almond Cream Cheese Filling by Baking with Blondie
ORIGINALLY POSTED 02/06/2014
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