Let the butter soften at room temperature. Add the sugar and mix well so it turns into a creamy texture. Mix until the sugar becomes smooth.
Once the butter is softened add the milk a little bit at a time and mix. You should be aiming for the consistency of mayonnaise. If it's too stiff immerse in a hot water bath.
Sift the ＊ ingredients, and then sift into the bowl.
Use a rubber spatula and mix in a cutting motion. It'll be crumbly at first but eventually it'll become a stiff cream.
Place in a pastry bag with a 5 mm tip. If you put the bag in a large cup it'll be easier to add the dough.
Make the cookie shape by squeezing from the middle and making a circular motion. For the outside try to layer it, like a flower petal.
Cook in your preheated oven at 170°C for 15 to 20 minutes.
Once finished cool and transfer to your serving plate.
A close-up of the rose. So lovely. Don't press it, don't get impatient, and let the dough fall into place.
Heart shapes are also easy. This one's a bit bold! I tried to make it small, but that was quite the effort.
When squeezing out do it in a massaging motion. It'll be a bit stiff at first, but it'll soften from the warmth of your hand.
Story Behind this Recipe
A cocoa version of my Rose Cookies. Recipe ID: 934948.
These are easier to make in a warm room. If the butter is hard lightly immerse in hot water bath (be careful not to liquidize). In step 1 keep the sugar from clumping. When you're squeezing out the dough it'll cause blockage. The bitterness changes depending on the amount of cocoa. I use 15 g for a pretty bitter taste.