Thursday, April 29, 2010

Jimmy's Pink Cookies


Early morning dew

Listening to bird song





Nature's bouquet

You're probably wondering what the pink tulips have to do with Jimmy's Pink Cookies.

Recently, I read a book by Orangette and she shared a recipe from her friend Jimmy.

In honor of my pink tulips in bloom, I made Jimmy's Pink Cookies. Any reason to make cookies is good enough for me.

These cookies are lovely in pink, kind of a shortbread crumb. Just a hint of cherry or rose in the icing that makes them taste more pink! A nice treat for a pink spring day. Mr. Mountain Breaths gave these cookies a thumbs up.

These beautiful tulips were planted in the fall when I fell in love with the "See View Plait" collection from Colorblends.  Click here to see the tulips on Colorblends website. See View Plait from Colorblends 

Jimmy’s Pink Cookies (Molly Wizenburg)
For the cookies:

3 sticks (12 ounces) unsalted butter, at room temperature
1 cup powdered sugar
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract

For the frosting:

8 ounces cream cheese, at room temperature
6 tablespoons (3 ounces) unsalted butter, at room temperature
3 cups powdered sugar
1 1/4 teaspoon kirsch, rose water, cherry extract, or maraschino cherry juice (I actually used more maraschino cherry juice flavor and it was wonderful)
red or rose food coloring

To make cookies, combine the butter and powdered sugar in the bowl of a stand mixer with the paddle attachment, and beat, first on low speed, and then slowly increasing to medium, until light and fluffy.

In a medium bowl, combine the flour and salt, and whisk well. With the mixer on low, add the flour mixture to the butter mixture, beating until the flour is just absorbed. Add the vanilla and beat well to incorporate. Lay a sheet of plastic wrap on a large clean surface and turn the dough out onto it. Shape into a disk, wrap well, and refrigerate for one hour.

On a clean, floured surface, roll the dough out to a thickness of 3/8 inch. Using a cookie cutter, cut the dough into whatever shapes you would like. (I personally use a drinking glass for circles). Jimmy uses a much bigger cutter, often in the shape of a heart.

Place the cookies on the prepared baking sheets, spacing them 1 1/2 inches apart. Bake them one sheet at a time, keeping the second sheet in the refrigerator until the first one is done, for 16 to 20 minutes, or until the cookies are pale golden at the edges. Do not allow them to brown. Transfer cookies to a wire rack and cool completely on the pan.

To make the frosting, combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the powdered sugar and beat on low speed to fully incorporate, then raise the speed to medium/medium high and beat until there are no lumps, scraping down the sides of the bowl with a rubber spatula as needed. Add the flavoring and a few drops of food coloring and beat well. The frosting should be a pretty shade of pink. Taste, if it needs more “pink” flavor, go ahead and add more. Generously spread onto the fully cooled cookies.
Stored in an airtight container, pink cookies will keep in the refrigerator for up to 3 days–and they are delicious cold–or you can freeze them indefinitely.

Yeild: 20-24 (3 inch) cookies

I am joining Michael at "Designs by Gollum" for Foodie Friday.

Thank you for your visit!


Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..


  1. What a beautiful post Debbie!

    Your tulips are breath-takingly beautiful ~ thank you for sharing the name (such a cute play on words :D) and also for the information about where to find them.

    Those cookies look fabulous ~ Yummy!

  2. The tulips are gorgeous, Debbie! The cookies looks delicious, and Mr Mt Breath is one lucky guy, but then so is Mrs Mt Breath :)

  3. Your tulips are so pretty! I love the wildflowers in your header, too and the cookies look great!

  4. Nice cookies, but wow, the tulips are absolutely stunning! Thanks for posting a link!!


  5. Well I can't decide which I love more your tulips or your cookies! Yum. I remember my mother making a cake with maraschino cherry juice years ago and it was just lovely! Joni

  6. The flowers and cookies are beautiful!! Thanks for sharing these.

  7. Beautiful tulips and cookies, Debbie! Everything is pretty in pink here today. The cherry juice in the frosting sounds delicious!

  8. Fantastic tulips, Debbie..You don't have deer there I guess!
    The cookies look me a reason to use the kirsch I bought but never used it!
    Have a grand weekend..

  9. All your tulips are just gorgeous! The cookies look so yummy with the same beautiful pink color...

  10. Your pink tulips and other spring flowers are just gorgeous! I just love the shot of the pink cookies with the row of tulips in the background :)

  11. Can't decide which is yummier...the tulips or the cookies!

    m ^..^

  12. Debbie, the cookies look yummy, but it's those gorgeous tulips that I love seeing!

  13. Hi Debbie. Wanted to say "hi" before but just couldn't comment on the quinoa post, LOL, its just something I can't wrap my mouth or my tummy around :)

    Thank goodness you posted some beautiful tulip pictures and some beautiful pink cookies so I can come out and say "hi".

    We're heading north soon - been busy here at home but looking forward to the black fly season in the Adirondacks, LOL.

  14. Debbie, what a beautiful post ... love seeing the wildflowers. Each one is a little work of art. And your pink tulips are lovely.

    "Just a hint of cherry or rose in the icing that makes them taste more pink! " ... I LOVE this sentence in your post. My granddaughter is convinced that pink always tastes better.

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