Pink Panther Cookies Recipes

PANSY COOKIES

Steps:

• Break off a quarter of the cookie dough (about 6 tablespoons) and divide into 2 pieces. Put each piece in a separate small bowl. Tint one piece with 4 drops of purple gel food coloring. Tint the other piece with 3 drops of purple gel food coloring and 2 drops of white food coloring.
• Roll out the remaining un-tinted cookie dough between 2 pieces of parchment to an 1/8-inch-thick round (about 12 inches in diameter). Remove the top piece of parchment and reserve.
• Break off a chickpea-size piece of dark purple dough and roll into a rough ball. Place on the rolled-out dough. Arrange 6 roughly rolled chickpea-size pieces of the light purple dough around the dark purple dough in a flower pattern (these will become the petals) about 1 1/2-inches round. Make more flowers with the remaining tinted dough: leave about a 1/2 inch between each flower shape and alternate between dark purple and light purple dough in the center and petals.
• Top the dough with the parchment and gently roll out until the dough is flat and even. Slide the round onto a rimmed baking sheet and freeze until firm, about 1 hour.
• Use a 1 3/4-inch 6-petal flower cookie cutter to cut out each flower shape. Arrange on 2 parchment-lined baking sheets, spacing the cookies 1 inch apart. Freeze until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Bake the cookies until just barely golden on the edges, 10 to 12 minutes. Let the cookies cool on the baking sheet on a rack.
• Pipe a small yellow dot of icing in the center of each cookie. Let sit for 15 minutes to set.

PINK PANTHER

Steps:

• In a blender combine ice, amaretto, vodka, pineapple juice and grenadine. Blend well and pour into a tall chilled glass. garnish with an umbrella, pineapple slice and cherry.

PINK ICING COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• In a large bowl, cream the margarine and sugar together. Add the eggs one at a time, mix well. Stir in the milk and vanilla. Sift together the flour, salt and baking powder; stir into the creamed mixture until everything is well blended. Drop cookie dough by heaping spoonfuls onto the prepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. The tops of the cookies should spring back to the touch like a cake. Cool on wire racks before frosting.

PINK PANTHER COOKIES

Steps:

• Cream Sweet'N Low, sugar and butter.
• Add egg, vanilla, food color and blend.Beat at medium speed, add dry ingredients and combine.
• Wrap dough in plastic wrap and chill at least three hours or overnight.
• Preheat oven to 400ºF.
• Remove cookie dough and divide in half. On well floured surface roll out to about 1/8" thick. Cut into desired shape using a cookie cutter or knife.
• Bake on an ungreased cookie sheet 8 - 10 minutes or until edges are lightly brown. Cool 2 minutes before removing to a rack.

PINK FROSTED COOKIES

Steps:

• mix flour sugar and butter until crumbly.
• press into 13x9 inch pan
• bake 20 minutes in 350 degree oven.
• blend eggs, brown sugar, salt ,baking powder ,vanilla.
• add cherries wanuts and coconut.
• place on top of baked crust and bake 20 minutes
• for frosting.
• combine butter and powdered sugar.
• , add enough cherry juice to make a spreading consistancy.
• spread on top of baked layers
• sprinkle with coconut
• when cool cut into bars.

PINK LEMONADE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat 1/2 cup butter in a bowl with an electric mixer until smooth. Add white sugar, baking powder, and baking soda; beat until blended. Beat in 1/3 cup pink lemonade concentrate and egg. Beat in flour until dough comes together.
• Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.
• Combine confectioners' sugar, 2 tablespoons pink lemonade concentrate, and 2 tablespoons butter in a large bowl; beat with an electric mixer until icing is smooth. Beat in red food coloring.
• Spread icing over cooled cookies.

PINK PANTHER

Steps:

• Place all ingredients in a blender and blend until smooth.
• If you want you can freeze the yoghurt before using.
• Serve immidiately.

PINK PANTHER (COCKTAIL)

Steps:

• Shake with ice and strain into chilled 10 oz. martini glass.
• Sink a splash of grenadine syrup and garnish with an orange wheel.

PINK PANTHER

Steps:

• In a cocktail shaker, combine mint sprigs with Místico and crush with the back of a spoon. Add grapefruit juice and strain into tall glass three-fourths full of ice cubes. Top off drink with lemon-lime soda and garnish with mint sprig.

PINK HEART SANDWICH COOKIES

Steps:

• Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low, and gradually add flour mixture, beating until just incorporated. Remove from the mixer and and knead until a dough forms.
• Divide dough into 3 or 4 pieces, depending on how many shades of pink you would like the cookies to be. Working with 1 piece of dough at a time, add food coloring, 1 drop at a time, mixing and kneading to combine, until desired shade is reached; the more food coloring you add, the darker the color will be. Flatten each piece of colored dough into a disk, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour and up to overnight. Bring to room temperature, about 10 minutes, before rolling.
• Preheat oven to 325 degrees with racks in top and lower thirds. Roll out each disk of dough between 2 sheets of lightly floured parchment to just under 1/4 inch thick, adding more flour as needed to keep dough from sticking. Cut out 1-, 1 1/2-, and 2-inch heart shapes, making sure you have even numbers in each color and size for a total of thirty-six 1-inch, thirty-six 1 1/2-inch, and thirty 2-inch cookies, rerolling scraps once. Place cookies 1 inch apart on parchment-lined baking sheets, and freeze until very firm, about 15 minutes.
• Bake until barely golden brown around edges, about 8 minutes for 1-inch cookies, 10 minutes for 1 1/2-inch cookies, and 12 minutes for 2-inch cookies, rotating halfway through. Let cookies cool completely on baking sheets set on wire racks. Spread or pipe (using a pastry bag and a small plain tip) filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently. Cookies can be stored in an airtight container at room temperature up to 1 week.