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 Pub date
2008-01-25

Cherry Rosette Recipes

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Cherry Rosette Recipes

It's kind of  piped cookies. The cookie dough is squeezed through a soft pipe with star or plain nozzle into different shapes and patterns. Or simply press the dough using a cookie press. Normally the dough is creamed till light and fluffy but over-creaming loses the ridge and trough pattern due to expansion.

 

Ingredients

(A) 180g butter, 180g icing sugar

(B) 2 eggs, 1/4 tsp vanilla essence

(C) 280g flour, 80g custard powder, 1/2 tsp baking powder

(D) some red glace cherries

Directions

1.Cream (A) till light, then add in (B) and continue to cream till smooth and fluffy.

2.Add in the sieved (C) and mix till well blended.

3.Place the mixture into the piping bag with star tube. Pipe star rosette into the greased pan.

4.Cut the cherry into quarters and place a quarter on top of each cookie.

5.Bake at 175 degree for 15~20 minutes or till golden brown.

Tips

If the mixture is creamed too lone, the shape of the baked cookies will not appear clearly.



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