9 ounces Unsalted butter
6 ounces Powdered sugar
1 Egg
1/2 fluid ounce Vanilla extract
5 drops Orange oil
1 teaspoon Almond oil
1 teaspoon Salt
11 ounces Pastry flour
Pistachio nuts, as needed
Dried cherries, as needed
Slivered almonds, as needed
Candied Citrus Rind (orange or grapefruit) as needed
Yield: 2 Dozen
1. Cream the butter and sugar. Gradually add egg, vanilla extract, orange and almond oils and salt. Blend in the flour just until combined.
2. Using a piping bag and a medium-size star tip, pipe 1-inch (2 1/2 centimeter) rosettes on parchment-lined sheet pans. Place a pistachio, dried cherry, almond sliver and piece of candied peel on each cookie.
3. Bake at 375°F (190°C) until golden, approximately 10 to 12 minutes.
Notes: Method: Pressed Cookie
6 ounces Powdered sugar
1 Egg
1/2 fluid ounce Vanilla extract
5 drops Orange oil
1 teaspoon Almond oil
1 teaspoon Salt
11 ounces Pastry flour
Pistachio nuts, as needed
Dried cherries, as needed
Slivered almonds, as needed
Candied Citrus Rind (orange or grapefruit) as needed
Yield: 2 Dozen
1. Cream the butter and sugar. Gradually add egg, vanilla extract, orange and almond oils and salt. Blend in the flour just until combined.
2. Using a piping bag and a medium-size star tip, pipe 1-inch (2 1/2 centimeter) rosettes on parchment-lined sheet pans. Place a pistachio, dried cherry, almond sliver and piece of candied peel on each cookie.
3. Bake at 375°F (190°C) until golden, approximately 10 to 12 minutes.
Notes: Method: Pressed Cookie
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