cookie press: cherry rosette butter cookies

[Guest guest]

these are good with a dab of raspberry preserves instead of the candied

cherries.

 

 

* Exported from MasterCook *

 

Cherry Rosette Butter Cookies

 

Recipe By :Nick Malgieri

Serving Size : 0 Preparation Time :0:00

Categories : Piped Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/3 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

10 tablespoons unsalted butter -- softened

1 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

1 large egg

1 large egg yolk

candied cherries -- see directions

 

CHERRIES: 100 halves or quarters of candied cherries for finishing the cookies

 

3 cookie sheets or jelly roll pans covered with parchment or foil

 

Set racks in the upper and lower thirds of the oven and preheat to 350F.

 

In a bowl, combine the flour, salt, and baking powder; stir well to mix.

 

In the bowl of a standing electric mixer lined with the paddle attachment, beat

together on medium speed the butter and sugar until soft and light, about 5

minutes. Add the vanilla and lemon extracts, the whole egg, and the egg yolk,

beating smooth after each addition.

 

Lower the speed and beat in the flour mixture, only until the flour is absorbed.

Remove the bowl from the mixer and give the dough a final mixing with a large

rubber spatula.

 

Using a pastry bag fitted with a 1/2-inch star tube (Ateco #824) or a cookie

press fitted with a star or daisy-shaped die, pipe out 1-inch-round cookies. If

you are using a pastry bag, make rosettes or stars. After all the cookies are on

the pans, place a half or quarter cherry, rounded side up in the center of each.

 

Bake the cookies for 12 to 15 minutes, or until they are golden and firm.

 

Slide the papers from the pans onto racks.

 

Store the cooled cookies between sheets of parchment or wax paper in a tin or

plastic container with a tight-fitting cover.

 

Source:

" Cookies Unlimited "

Yield:

" 100 Cookies "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 2993 Calories; 127g Fat (38.2% calories

from fat); 40g Protein; 425g Carbohydrate; 8g Dietary Fiber; 710mg Cholesterol;

741mg Sodium. Exchanges: 14 1/2 Grain(Starch); 1 Lean Meat; 24 Fat; 13 1/2

Other Carbohydrates.

 

NOTES : THESE CHERRY CENTERED COOKIES were part of every assortment of bakery

cookies I remember from my childhood. They were always the ones I fished out

first. I still do if no one is looking. If you don't like candied cherries, you

may substitute a whole blanched almond or a pecan ball. Dip the nut in a little

beaten egg white so it sticks to the cookie dough.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0