Easy Rose Cookies

Directions

1. 1
   Leave the butter at room temperature to soften.
2. 2
   Mix the butter with sugar and cream them until the sugar dissolves completely.
3. 3
   When the mixture is fluffy, add the milk little by little and whisk constantly until you obtain a texture like mayonnaise.
4. 4
   Sift the flour twice beforehand and sift it into the butter mixture.
5. 5
   Mix quickly with a plastic spatula.
6. 6
   At first the mixture looks crumbly but it gradually starts to look like stiff cream.
7. 7
   Put the mixture into a piping bag and pipe the mixture out by starting in the centre and going around outwards to make rose shapes.
8. 8
   Bake in the pre-heated oven to 170C (338 Fahrenheit) for 15 to 20 minutes.
9. 9
   Check the colour now and then.
10. 10
    After baking leave to cool and put transfer to a storing jar.
11. 11
    Left: rose-shaped cookies by me.
12. 12
    Right: cherry-blossom-shaped cookies by my daughter
13. 13
    When you put the cookie dough into a piping bag it is easier to do so by putting the piping bag in a large cup.
14. 14
    When you buy cream tubs plastic nozzles come as a free gifts.
15. 15
    You can use them with this recipe.
16. 16
    I showed how to pipe the cookie dough in detail in.
17. 17
    One Cookpad user made these cookies using food colouring for rose-shaped cookies.
18. 18
    They look very passionate and beautiful, don't they?
19. 19
    Another Cookpad user made these using cocoa powder.
20. 20
    They're good for Valentine's day.
21. 21
    A zoomed-up photo of a rose shape.
22. 22
    Take it easy when you're squeezing the dough out.
23. 23
    There's no need to panic!
24. 24
    It should be just like coaxing the dough around in a circular motion.
25. 25
    I used cream for the first time in a long time but the resultant cookies were quite hard.
26. 26
    It might be caused of being whipped too much?
27. 27
    Milk is better to handle.
28. 28
    In winter the dough is harder so it might be difficult to pipe out.
29. 29
    Rub the dough while it is in the bag to soften it.
30. 30
    At Step 2 the the texture you want is like one of mayonnaise.
31. 31
    When it is cold the butter hardens, so warm it over a bain-marie if necessary.
32. 32
    Do not melt it, though.