Pretty in Pink Cookies
Feb 12, 2019 20:13:00 GMT -5
Post by PurplePuppy on Feb 12, 2019 20:13:00 GMT -5
Pretty in Pink Cookies
Makes about 30 cookies (depending on size)
Ingredients:
3/4 cup granulated, white sugar
1/2 cup butter, softened
1/4 cup packed (2 ounces) cream cheese, softened
(use block cream cheese, not whipped)
3 Tablespoons chunky cherry, strawberry,
or raspberry preserves
1/4 teaspoon table salt
1/2 teaspoon vanilla extract
1 egg yolk
1 cup all-purpose flour
Extra granulated, white sugar for finishing
Pretty in Pink Icing (recipe follows)
Directions:
Step 1: Make the pink batter – Using an electric
mixer, cream the sugar, butter, and cream cheese.
Next add the fruit preserves, salt, vanilla, and egg
yolk. Beat until smooth. Mix in the flour until well
blended. Do not over-mix.
Step 2: Chill – The dough is too wet & sticky to work
with at this stage. You must wrap it in plastic and chill
it about 1 hour in freezer or 2 in fridge. After chilling,
it will be firm enough to handle.
Step 3: Roll and *flatten – Preheat your oven to
375° F. Roll dough into balls, drop in granulated sugar
and coat. Place on a lined baking sheet. Butter the
bottom of a glass, dip the bottom in sugar, and flatten
your first ball of dough. Dip the glass in sugar again,
and repeat until all the dough balls are flattened.
*Note on the rolling
and flattening:
The larger you make the ball
of dough and the harder you
press on the glass, the
larger and thinner your
cookies will be. Experiment
with the size and thickness
of your cookies until you get
the kind you like best.
Step 4: Bake cookies –
Bake 8 to 10 minutes.
Cool cookies completely
before frosting with my
“Pretty in Pink” icing.
Pretty in Pink Icing
Ingredients:
2 Tablespoons whole milk, half-and-half
or light cream (do not use low fat milk)
1 cup white chocolate chips
2 Tablespoons chunky cherry, strawberry,
or raspberry preserves
Directions: Heat the milk (or light cream or half-and-half) in a microwave-safe bowl for about 30 seconds—
the milk should be very hot to the touch. Add the white
chocolate chips and stir for about a minute. If the chips
are not fully melted after a minute, place the bowl back
in the microwave for 10 seconds and stir again. Finally,
add the fruit preserves and stir until you have your
beautiful “pink chocolate” icing. Work with it while still
warm. I spoon it onto the cookies and use the back of
the spoon to lightly spread and smooth it into an even
layer. Once spread, the icing will set in about 30 minutes
(faster if you chill the cookies in the fridge).
Note: If you do not have a microwave, create a double boiler
by placing a glass or other heatproof bowl over a saucepan
of simmering water. Warm the milk, then add the chips and stir continually until melted.
Take the bowl off the heat and stir
in the fruit preserves.
WARNING: Be sure to mix the fruit preserves as instructed in the recipe--i.e., after the chocolate is melted
into the milk. If you try to "save time" by adding the fruit preserves to the milk before heating, you will end
up with a fugly gray mess! (Ask me how I know.)
link
Makes about 30 cookies (depending on size)
Ingredients:
3/4 cup granulated, white sugar
1/2 cup butter, softened
1/4 cup packed (2 ounces) cream cheese, softened
(use block cream cheese, not whipped)
3 Tablespoons chunky cherry, strawberry,
or raspberry preserves
1/4 teaspoon table salt
1/2 teaspoon vanilla extract
1 egg yolk
1 cup all-purpose flour
Extra granulated, white sugar for finishing
Pretty in Pink Icing (recipe follows)
Directions:
Step 1: Make the pink batter – Using an electric
mixer, cream the sugar, butter, and cream cheese.
Next add the fruit preserves, salt, vanilla, and egg
yolk. Beat until smooth. Mix in the flour until well
blended. Do not over-mix.
Step 2: Chill – The dough is too wet & sticky to work
with at this stage. You must wrap it in plastic and chill
it about 1 hour in freezer or 2 in fridge. After chilling,
it will be firm enough to handle.
Step 3: Roll and *flatten – Preheat your oven to
375° F. Roll dough into balls, drop in granulated sugar
and coat. Place on a lined baking sheet. Butter the
bottom of a glass, dip the bottom in sugar, and flatten
your first ball of dough. Dip the glass in sugar again,
and repeat until all the dough balls are flattened.
*Note on the rolling
and flattening:
The larger you make the ball
of dough and the harder you
press on the glass, the
larger and thinner your
cookies will be. Experiment
with the size and thickness
of your cookies until you get
the kind you like best.
Step 4: Bake cookies –
Bake 8 to 10 minutes.
Cool cookies completely
before frosting with my
“Pretty in Pink” icing.
Pretty in Pink Icing
Ingredients:
2 Tablespoons whole milk, half-and-half
or light cream (do not use low fat milk)
1 cup white chocolate chips
2 Tablespoons chunky cherry, strawberry,
or raspberry preserves
Directions: Heat the milk (or light cream or half-and-half) in a microwave-safe bowl for about 30 seconds—
the milk should be very hot to the touch. Add the white
chocolate chips and stir for about a minute. If the chips
are not fully melted after a minute, place the bowl back
in the microwave for 10 seconds and stir again. Finally,
add the fruit preserves and stir until you have your
beautiful “pink chocolate” icing. Work with it while still
warm. I spoon it onto the cookies and use the back of
the spoon to lightly spread and smooth it into an even
layer. Once spread, the icing will set in about 30 minutes
(faster if you chill the cookies in the fridge).
Note: If you do not have a microwave, create a double boiler
by placing a glass or other heatproof bowl over a saucepan
of simmering water. Warm the milk, then add the chips and stir continually until melted.
Take the bowl off the heat and stir
in the fruit preserves.
WARNING: Be sure to mix the fruit preserves as instructed in the recipe--i.e., after the chocolate is melted
into the milk. If you try to "save time" by adding the fruit preserves to the milk before heating, you will end
up with a fugly gray mess! (Ask me how I know.)
link
