Sunday, February 13, 2011


It's an obsession.

It goes really well with a new fixation I have...

 Cookie cutters.
Every shape and theme imaginable.

Irresistible when they're arranged in great, heaping bins in shoppes.

The cookie cutter & baking adoration does nothing for the thighs.
But that is neither here nor there.
The weight issue will be broached in a different post.
Oh yes...I'm going to go there.
But not until after I eat my cookies...

I told you about this book that I read;
one of my new favorites.
So many fabulous recipes to try out...
Jimmy's Pink Cookies was one that I've had my cookie-craving heart set upon since I read about it.
I made them this past weekend and they were...
D I V I N E.
New cookie love.

The shortbread cookie was tender with just the right amount of flake and crisp.
The frosting...oh...the frosting.
Cream cheese with a hit of cherry;
"to make them taste pink."
it said in the book.
(I love that book...did I mention that I love it?)

So, here's the recipe from Molly's book.
If you don't have heart cookie cutters (or cute little lips, like I have), don't let that stop you!
Use the mouth of a 3-inch round glass and cut out round cookies.

Jimmy's Pink Cookies
from Molly Wizenberg

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
 kirsch or cherry extract to taste
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 1/4 inch (or a bit thicker). Using a cookie cutter, cut the dough into whatever shapes you would like.
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

Give these to your Sweetheart(s).
They will be Yours forever.

1 comment:

3formom said...

I really like how you write. Have you considered writing a book? Just a thought. You inspire me. Can i have a cookie?