Pink Ribbon Cookies
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Pink Ribbon Cookies
This recipe makes 30 servings
Ribbon-shaped cookies are the perfect addition to charity fund-raisers and events. Decorate in coloured icing to reflect your favourite cause -- pink for breast cancer, red for HIV/AIDS, white for violence against women or yellow to honour our Armed Forces.
Ingredients
- 3/4 cup softened butter
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 2-1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1 pinch salt
- icing
- 2 tbsp meringue powder
- 1/4 cup water
- 2-1/3 cups icing sugar
- 1 pkg pink paste food colouring
Preparation
In large bowl, beat butter until light and fluffy; beat in sugar. Beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture in 3 additions.
Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Between waxed paper or on floured surface, roll out dough, 1 disc at a time, to 1/4-inch (5 mm) thickness. With 3 3/4-inch (10 cm) pink ribbon cookie cutter, cut out shapes, rerolling scraps. With spatula, place cookies, 1 inch (2.5 cm) apart, on parchment paper-lined or greased rimless baking sheets.
Bake in centre of 375°F (190°C) oven until light golden on bottoms and edges. Let cool on pans on racks for 1 minute. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container for up to 5 days or freeze for up to 2 weeks.)
ICING: In bowl, beat meringue powder with water. Beat in icing sugar, in 3 additions, until stiff, about 4 minutes. Tint with food colouring to desired shade. Divide in half. Thin one half with about 1 tbsp (15 mL) water to make a spreadable consistency; cover with damp towel and set aside.
Spoon remaining thick icing into piping bag fitted with small (No. 3) plain tip. Pipe neatly around edges of ribbon and pipe teardrop shape in centre of top half to resemble loop. Let dry, about 30 minutes. Spread thinned icing to cover ribbon – leaving centre of loop bare. Let dry, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Between waxed paper or on floured surface, roll out dough, 1 disc at a time, to 1/4-inch (5 mm) thickness. With 3 3/4-inch (10 cm) pink ribbon cookie cutter, cut out shapes, rerolling scraps. With spatula, place cookies, 1 inch (2.5 cm) apart, on parchment paper-lined or greased rimless baking sheets.
Bake in centre of 375°F (190°C) oven until light golden on bottoms and edges. Let cool on pans on racks for 1 minute. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container for up to 5 days or freeze for up to 2 weeks.)
ICING: In bowl, beat meringue powder with water. Beat in icing sugar, in 3 additions, until stiff, about 4 minutes. Tint with food colouring to desired shade. Divide in half. Thin one half with about 1 tbsp (15 mL) water to make a spreadable consistency; cover with damp towel and set aside.
Spoon remaining thick icing into piping bag fitted with small (No. 3) plain tip. Pipe neatly around edges of ribbon and pipe teardrop shape in centre of top half to resemble loop. Let dry, about 30 minutes. Spread thinned icing to cover ribbon – leaving centre of loop bare. Let dry, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
Additional information : Find the ribbon cookie cutter online at Canadian online retailer Golda's Kitchen: www.goldaskitchen.com
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