Handmade Piped Carnation Cookies

Name: Handmade Piped Carnation Cookies
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Yield: 4 servings
Cuisine: Global
Ingredients: Unsalted butter 100 g; Powdered sugar 60 g; Cake flour 130 g; Almond flour 20 g; Egg white 30 g; Food coloring (red, green) 1 drop; Salt 1 pinch; milk (if the dough is too stiff) 1 tsp

Quick answer

Total time: 65 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Made as small thank-you gifts, these butter cookies are piped from the center outward with a petal tip, building each red carnation one bloom at a time.

Egg whites only, no yolks, keep the red bright after baking, and a little almond flour makes them short and nutty. Clean petal ridges depend on steady piping pressure, so most of the effort goes into the shape rather than the flavor.

Ingredients

servings

IngredientAmount

Food coloring (red, green)1 drop

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Salt1 pinch

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milk (if the dough is too stiff)

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Instructions

6 steps

1

Soften 100 g unsalted butter until a fingertip presses in easily.

Add 60 g powdered sugar and a pinch of salt, then cream for about 2 minutes until smooth, lighter, and spreadable.
2

Add 30 g egg white in 2-3 small additions.

Mix fully after each addition until the butter mixture stays glossy and emulsified, stopping before it looks curdled or watery.
3

Sift together 130 g cake flour and 20 g almond flour over the butter mixture.

Fold with a spatula using cutting motions, and stop as soon as no dry flour remains to avoid a tough cookie.
4

Tint 4/5 of the dough red and the remaining 1/5 green, adding the coloring a little at a time.

Fold until the color is even; if the dough is too stiff to pipe, mix in only 1 teaspoon milk.
5

Fill a piping bag fitted with a petal tip with the red dough.

Pipe on parchment from the center outward in overlapping petals, keeping steady pressure so the petal tips do not become too thin and burn.
6

Pipe leaves with the green dough, then bake in a 160 C preheated oven for about 15 minutes.

Remove when only the edges look set and lightly dry, rest on the tray for 5 minutes, then transfer carefully.