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1
Preheat the oven to 375 F. Grease several baking sheets and set aside.
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2
Place butter in a large mixing bowl and beat with an electric mixer on medium speed till very light.
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3
Add in the sugar and egg yolk and beat till very fluffy and smooth.
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4
Beat in vanilla and almond extracts and almonds.
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5
Gradually beat in flour till thoroughly incorporated but not overmixed.
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6
Fit a pastry bag with a 3/8-inch diameter star tip.
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7
Stand the bag, tip down, in a tall glass and turn down a deep cuff at the top.
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8
Spoon the dough into it till the bag is no more than two-thirds full.
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9
Unfold the cuff and tightly twist the bag closed at the top.
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10
Pipe 1 1/4-inch diameter rosettes onto a baking sheet, spacing about 1 1/2 inches apart.
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11
Press a cherry half, cut side down, into the center of each cookie, if you like.
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12
Place in the center of the oven and bake the cookies for 7 to 10 min, or possibly till slightly browned at the edges.
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13
Remove baking sheets from the oven and let cookies stand for 2 to 3 min.
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14
Then transfer them to wire racks and let stand till cooled completely.
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15
Store in an airtight container for up to a week.
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16
Freeze for longer storage.
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17
Makes 50 to 60 1 3/4-inch rosette cookies.
