Easy Rosette Cookies

Easy and breezy is what we need right now!!

I am trying hard not to start this post with anything covid-19. Its been 4 weeks of lock down for us and we are kind of getting used to the new normal of everything. I am choosing to see positive and stay positive instead of the mounting negative or nah sayings.

We did quite a few new things, new recipes and new to us stuff at home from past 4 weeks. Went for many many walks, new science experiments, started summer garden, lot of new recipes with few ingredients, learned constant changing schedule and so on. But the one which I am really happy about myself is increase in my levels of patience.

If you are parent, you know dealing with kids needs patience – but now in the lock down, I am learning to be more and more patient and give grace to all in the house including myself.

Coming back to our post, these cookies are made during lock down just before Easter. I wasn’t able to post it for Easter but I tell you they are good for anytime of the year. I am even planning to make different flavors of these for Christmas.

These simple ingredient butter rosettes are so easy and come together in 30 mins. The texture to press them into rosettes is the only important step. But you would know the consistency is right when you can move the dough easily with your spatula but not too easy.

Once the ingredients are combines, check the consistency using the spatula. If you can move the spatula without much difficulty, you are good. Otherwise add milk 1 tbsp at a time, combine it well and test it again. It should be easy to pipe using the 1M tip. If you add too much milk, the cookies will spread and we don’t want that.

This dough does not need any refrigerating before baking. If the dough worked to make the rosettes, you are good to go.

 

Have you made this recipe? If so, please share your comments at #smithasbakelove or in the comment section.

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