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:
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
1 C powder sugar
1/2 tsp cream of tartar
1 tsp vanilla
pink gel food coloring
Cookie Directions:
-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.
-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
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