Raspberry Rosette Spritzer Cookies with Almond Cream Cheese Filling

 

I seriously thought I was going to break off all my fingers making these cookies.

And my fingers kind of play an important role in playing my music. That's how much I needed to try out these cookies. I risked my very life to make them. 

Monday this week is a little heavy on the theatrics. 

But the core of the aforementioned is true. These cookies were so light, and had such a dainty tea-party-with-your-pinkie-sky-high touch to them. They tasted divine (spritzer cookies taste just like vanilla shortbread cookies, but with a tad more depth in flavor and texture). I first saw these on i am baker and knew I needed to put them on my list somewhere (Ryan claims I have waaay too many lists). But somehow they came to the surface this week, and in the late hours of the evening, I tried my hand at making the dang rosette cookies. Literally. 

Instead of splitting the dough into three different flavors (Neapolitan style, as she did), I focused on a flavor of my own: raspberry. I had some leftover almond infused cream cheese frosting saved, so using that as the filling was a no-brainer. The almond folded in so decadently with the raspberry, and the soft frosting was a beautiful contrast to the crumbly texture of the spritzer cookies. 

Sounds so lovely, now what was my problem?

The dough was a tough mother to get through my large 1M star piping tip. It was a beast. You'd think with thousands of hours of conditioning my fingers with the keys on my horn I'd be able to squeeze a little cookie dough through a tip. Nope. I ended up reading through the comments, and found out that if the dough was warmer, it was easier to handle. I flung open my 400 degree oven, and set my metal mixing bowl close to the heat on the oven door. Laugh it up (I know I am). But it totally worked. It was much easier to pipe through, and my probability of going postal in the kitchen simmered down immensely. 

 

Raspberry Rosette Spritzer Cookies with Almond Cream Cheese Filling

Ingredients:

1 C room temperature butter

1/2 C sugar

1 egg

1/2 t vanilla

1/4 t almond extract

2 1/4 C all-purpose flour

1/2 t salt

1/2 t raspberry extract

red gel food coloring

1/2 batch of Almond Infused Cream Cheese Frosting

Method:

1. Preheat oven to 400 degrees, and grease your cookie sheet in whatever way tickles your fantsy. 

2. In your stand mixer fitted with paddle attachment, combine bitter, sugar, egg, and extracts in mixer. Blend at medium speed and scrape bowl if needed. Mix until very creamy. Add in coloring.  Add flour and salt, blend at low speed until fully combined.

3. Insert a 1M or 2D tip into your pastry bag. Fill bag with cookie dough. Warm up cookie dough by squishing it around with your hands, holding it over your hot oven (no joke), or visiting the underworld. All steps are probably needed. Okay, maybe. 

4. Pipe in rosette pattern onto prepared cookie sheet. Bake for about 5-8 minutes. Spread or pipe in filling.

 Recipe adapted from: i am baker

 
 

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