Beautiful Rosette Butter Cookies

How to make Rosette Butter cookie that does not melt after baking?

Here’s what you’ll need:

1 cup unsalted butter (227g) softened

1 and ¼ cup confectioner’s sugar (125g)

2 eggs-room temperature

2 tsp vanilla (10ml)

1/2 tsp salt (3g)

2 and ½ cups all purpose flour (310g)

This recipe yields 35 to 40 cookies.

Instructions:

1. All ingredients should be in room temp.

2. Cream together butter and icing sugar. Beat until light and fluffy.

3. When it’s creamy, add eggs and vanilla. Mix until well incorporated.

4. Add salt and flour in two batches, mixing after every addition. Scrape sides and bottom.

5. Place in piping bag with 2D star tip. Pipe onto baking sheet, lined with parchment paper. Sprinkle sugar on top. You can preheat oven at 175ºC/350ºF for 15 to 20 minutes. Then pop the piped cookie in the freezer while waiting. This will keep the cookie design.

6. Bake for 15 t0 18 minutes or until lightly golden. Let it cool down.

7. Serve and enjoy!