Pink Ribbon Breast Cancer Awareness Cookies
October is Breast Cancer Awareness month.
Many of us have been touched by either a family member or a friend who has fought and won, and sometimes lost the battle to this disease. There are new breakthroughs in treatment and treatment options each year, as they get closer to a cure.
You can help bring awareness to the fight with these cookies.
Cookie Ingredients:
2 1/2 C flour
1 tsp baking soda
1 tsp cream of tarter
1 1/2 C powder sugar
1 egg
1 tsp vanilla
1 C softened unsalted sweet cream butter
Cookie cutter:
Ribbon
Royal Icing Ingredients:
2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
1 tsp vanilla
pink gel food coloring
-cream butter, sugar, vanilla and egg in a mixing bowl until well combined.
-in a small bowl add the dry ingredients and mix until combined.
-gradually pour in dry ingredients into the wet ingredients bowl and mix until well combined.
-once all ingredients are mixed and a dough ball has formed. (if still sticky add in a half cup of flour and mix until a firm ball of dough forms.) place dough into a ziplock bag or in a bowl with foil to place on top.
place in fridge for 2 hours so that the dough can rise. it won't double in size like bread dough.
-pull out of fridge and let it sit on the counter for 1 hour.
-preheat oven to 350
-roll dough out and using the ribbon cutter upside down, cut out cookie.
-place on parchment covered cookie sheet.
-bake for 8 minutes.
Icing Directions:
-separate the egg yolk from the whites. put the egg whites into a mixing bowl and trash the rest of the egg.
-add the sugar, cream of tarter and vanilla extra to the egg whites.
-beat on medium speed for 6 minutes.
-if the icing has a yellow color and looks like soup add in more powder sugar. about 1 cup.
-once the icing is done, pour it into a container that has a lid to it.
-divide the icing into 2 bowls. Put the white icing into the first bowl.
-add in a few drops of pink coloring into the second bowl and mix until combined.
-scoop a small amount of the icing colors into 2 different piping bags that have a #2 icing tip on the bottom.
Cookies/Icing Directions:
-outline each color in either the pink or white icing. Allow a few seconds to dry before filling them in.
-Squeeze out the majority of the remaining icing into a bowl.
-Add in 1-3 tablespoons of water to thin the icing out. you want it to be thick and runny, not soup like. If it is soup like add in 1/4 cup of powder sugar to thicken it.
-Spoon some of the thinner icing onto the ribbon cookie (the icing should match the outline color) then using a butter knife spread the icing throughout the cookie.
-Using the opposite icing color remaining in the piping bag dot a small amount of the icing and using a toothpick dipped into that dot to drag it out to look like a heart.
-Allow the iced cookies to dry for 5-10 hours.
Grandma, I still think of you, Gloria Ellen Capdepon Bolin each and every day. You are missed and loved, and will live forever in my memories. XOXOXO
(All posts may contain affiliate links. Read my disclosure policy here.)
![[Blessed Learners]](http://www.calledtobeamom.com/wp-content/uploads/2013/12/link-Adelien.jpg "Blessed Learners")
