Almond Roses Cookies

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Last Monday it was Mother’s Day in Poland. Being a practically penniless student doesn’t leave many choices as far as gifts are concerned, but flowers are always a good idea, right?

You know what is an even better idea?

A flower that you can eat.

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The recipe is pretty straightforward, although it does take a bit of time because the dough needs to be chilled. But you basically prepare the dough, roll it out, cut out circles, place them like this

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roll them like this

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cut them to get this

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and then bake it. That’s not really complicated, yet you get a pretty set of flowers in the end.

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You could also play around with the recipe, adding marmalade between the ‘petals’, adding cocoa to the dough, or dipping them in chocolate or icing and sprinkles. The possibilities are endless.

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Just for fun, I rolled some in wholewheat flour, you can see that in the bottom of this picture

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However, they are very tasty on their own. I underbaked them on purpose, which made it seem like they had some sort of an almond filling, even though they didn’t. they are buttery and wonderful, and they also look pretty.

My mom loved them.

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Almond Roses Cookies

source: adapted from Moje Wypieki

Ingredients:

  • ¾ cup cold butter
  • 1 cup + 2 tablespoons icing sugar
  • 1 egg + 1 egg yolk
  • 2 teaspoons almond extract
  • 3 cups flour
  • pinch of salt

Preparation:

  1. In a big bowl beat together butter and sugar. Add the egg, egg yolk, and almond extract, and mix until combined. Add flour and salt, kneading until the dough comes together.
  2. Place in fridge for half an hour.
  3. Roll dough out on lightly floured surface and cut out circles that are not bigger than 3 inches of diameter.
  4. Arrange them in fours and roll them together (both pictured above). Cut the rolls in half, forming two roses. Slightly spread the ‘petals’ of the roses, and place them in fridge for at least 2 hours.
  5. Preheat the oven to 400°F. Place the roses on a baking sheet lined with parchment paper and bake them for 10-12 minutes, until the edges are brown. You could cover them with an aluminium foil halfway through the baking. This way they will not brown too much before cooked through.

Źródło: zaadaptowano z Moje Wypieki

Składniki:

  • 170 g masła, zimnego
  • 1 szklanka + 2 łyżki cukru pudru
  • 1 duże jajko + 1 żółtko
  • 2 łyżeczki ekstraktu migdałowego
  • 3 szklanki mąki
  • szczypta soli

Przygotowanie:

  1. W dużej misce zmiksuj masło i cukier puder. Dodaj jajko, żółtko, ekstrakt migdałowy i wymieszaj. Dodaj mąkę i sól, wyrabiając ciasto aż wszystkie składniki się połączą.
  2. Umieść ciasto w lodówce na pół godziny.
  3. Rozwałkuj ciasto na posypanej mąką powierzchni i wykrawaj z niego kółka o średnicy nie większej niż 8cm.
  4. Ułóż kółka po 4 i je zwiń (jak na zdjęciu). Przekrój je na pół, tworząc dwie różyczki. Lekko rozszerz ‘płatki’ różyczek, i wsadź je do lodówki na co najmniej 2 godziny.
  5. Rozgrzej piekarnik do 200°C. Ułóż ciastka na foremce wyłożonej papierem do pieczenia i wsadź do piekarnika na 10-12 minut, aż brzegi różyczek zrobią się brązowe. Możesz przykryć je folią aluminiową w połowie pieczenia, by nie spaliły się na zewnątrz przed całkowitym upieczeniem się w środku.

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4 thoughts on “Almond Roses Cookies

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