Anticipation...
Early morning dew
Listening to bird song
Meditation
Blooms
Blooms
Blooms!
Blooms!
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)
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.
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
