Hello Bakers,
My hope had been to create more Bake Pink posts - but recovering from the side effects of chemo…I will spare you the details but it was rough - as many of you know it can be - and starting daily radiation - I ran out of time. This is a throw back post from 2017 to end our pink ribbon month. By October of next year I hope (with your help) to make Bake Pink a movement.
Thank you all for your love, support and well wishes - it has all meant so much to me. I am not sure I could have gotten through this 5th flare up without you.
No doubt it is too late to make this for October but the cookie base is delicious and I encourage to try it for any decorated cookie.
As soon as treatment finishes - 9 treatments to go - I will be back with some fun and fresh ideas for our Holiday Baking.
Again - thank you so much - Bake Pink - Bake Happy - let’s all stay healthy and strong!
XOXO - Colette
Pink Ribbon Cookies
Original Post starts here…
Breast Cancer affects one in 8 women. When I was first diagnosed 25 years ago that statistic was one in 9. We all know someone, a friend, a family or ourselves who has been impacted by this disease. What can we do? Well we can offer love and support, we can overcome fear with education and early detection (which saved my life btw), we can walk, run, fundraise and create a supportive community for those affected.
We can also bake. Baking something delicious and pretty always make me feel better and if you are reading this, I would bet you feel the same.
For this post I am offering a delicious sugar cookie recipe, iced with royal icing and decorated with pretty pink sanding sugar. Most baking supply places carry this sugar but just in case you don't have one close by, I will show you how to make your own.
Try these for your next fundraiser or bake sale. Bake a batch this month for work - raise awareness - the statistics are too high - even for those who haven’t been directly touched by the disease - we all know someone who has.
XO, Colette
Cookie Base/Pate Sucree
Equipment:
Stand Mixer fitted with the paddle attachment. Have the whisk on standby for the Royal Icing.
Spatula
Two half sheet pan lined with parchment paper
Ribbon cookie cutter available on Amazon https://www.amazon.com/Pink-Ribbon-Cookie-Fondant-Cutter/dp/B003RBAXQU/ref=sr_1_7?s=home-garden&ie=UTF8&qid=1508119891&sr=1-7&keywords=pink+ribbon+cookie+cutter
Perfection strips available on Amazon https://www.amazon.com/Country-Kitchen-SweetArt-NA-Perfection/dp/B0006B4H5C/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1508119855&sr=1-2&keywords=perfection+strips
Cookie Base/Pate Sucree Mise en place
Cookie Base/Pate Sucrée
Yield: 18-20 depending on the size of your cutter
8 oz (227g) butter
4 oz (113g) sugar
1 tsp vanilla extract
2 egg yolk
1 whole egg
12 oz (340g) pastry flour, sifted
pinch salt
1. Cream together butter, sugar and vanilla until combined, approximately 2 minutes.
2. Do not over cream.
3. Add yolks and egg – mixing until well combined
4. Add sifted flour all at once – mix only until the flour disappears.
5. Wrap in plastic and store in the refrigerator.
Wrapped up and ready to chill for one hour minimum
6. Let rest a minimum of four hours before using.
7. Keeps 5 days in the refrigerator or frozen for 1 month.
8. Preheat oven to 350 degrees
9. After the dough has rested for an hour, roll out 1/8" thick on a lightly floured surface. I used perfection strips 1/8" available on Amazon. Carefully transfer the cookies to the prepared pans.
10. Bake for 10-12 minutes, the cookies may take a few more minutes they should be opaque but not have taken on color. Transfer to a rack to cool.
Royal Icing
Equipment
Stand mixer fitted with the whisk attachment
34g Meringue powder
113g Cold water
454g (1 pound) Confectioner's sugar, sifted
1. Combine cold water and meringue powder in mixer bowl. Whip on medium low speed until combined. Turn off mixer and scrape down.
2. Increase speed to medium high and whip until mixture is foamy.
Royal Icing
Equipment
Stand mixer fitted with the whisk attachment
34g Meringue powder
113g Cold water
454g (1 pound) Confectioner's sugar, sifted
1. Combine cold water and meringue powder in mixer bowl. Whip on medium low speed until combined. Turn off mixer and scrape down.
2. Increase speed to medium high and whip until mixture is foamy.
3. Add sugar in two increments.
4. When all the sugar has been added, scrape down. Mix on medium high for 4 minutes or until royal icing is thick and glossy.
5. Divide the mixture between three bowls, leave one white and made shades of pink with the other two.
Decorating Cookies:
Spread royal icing on cookies. Or use a piping bag fitted with a #1 tip and outline the cookies and the fill in the inside of the cookies - this is called "flooding".
Decorate as you wish. More piping, colored sugars and anything fun and pink. :)
Let me know if you have questions and I would love to hear how your baking is going.
Happy Baking!