Rosette Cookies with Almond Buttercream Frosting
Teatime just got prettier and sweeter with Rosette Cookies and Almond Buttercream Frosting. Enjoy this almond buttercream on cookies, cupcakes or cakes.
Servings: 24 cookies
Equipment
- 1 M or 2 D piping tip
- piping bag
- mixer
Ingredients
Almond Cookie Ingredients:
- 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 Buttercream Ingredients:
- 1½ cups unsalted butter softened
- 5 cups confectioners’ sugar sifted
- 1½ teaspoons almond extract
- ¼ teaspoon salt
- 3 to 4 tablespoons milk or cream
- Food coloring of choice
Instructions
To make cookies:
- 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.
To make frosting:
- In a large bowl, beat butter with a mixer at medium speed until creamy.
- Add salt; gradually add confectioners’ sugar and almond extract, beating until smooth.
- Add 3 to 4 tablespoons milk or cream 1 tablespoon at a time until desired consistency is reached. Makes about 3 cups.
- Divide among 2 – 3 bowls to tint with food coloring of choice. Add frosting to piping bags fitted with an open star tip and pipe rosette onto cookie.
To pipe rosette:
- To make a rosette with frosting, fill a piping bag fitted with an open star tip (1M or 2D) and buttercream frosting.
- Hold your tip above the center of your cookie at a 90° angle and squeeze out frosting to form a star.
- Without releasing pressure, raise tip slightly as you pipe a circle of frosting around the star in a tight complete rotation, decreasing pressure when you reach the outer edge of the cookie to create the rose.
Notes
- Use the buttercream on cupcakes, cookies or a 9 x 13 cake. You will need more buttercream frosting for a layered cake so adjust recipe accordingly.
- You can store any extra frosting in the fridge for up to one week or freeze it for up to one month. If freezing, be sure it's placed inside a freezer-safe bag with as much of the air removed as possible. This will help prevent freezer burn and keep the frosting fresh. Thaw in the fridge and use as normal.
- Sifting your powdered sugar first helps ensure there are no lumps in the finished frosting
- Use a good quality almond extract to make these cookies and frosting or substitute vanilla extract if you prefer or have a nut allergy.