Pink Party Sandwich Cookies Recipes

PINK PARTY SANDWICH COOKIES

Steps:

• Cream butter and sugar until smooth.
• Blend in eggs and vanilla.
• Stir together flour, cornstarch and cream of tartar.
• Gradually add flour mixture to creamed mixture, blending well.
• Chill dough until firm.
• Roll out on a lightly floured surface to 1/8" thickness.
• Cut out with 3" round cookie cutter and place on greased baking sheet.
• Bake at 400* for about 8 minutes or until edges are golden.
• Remove to a wire rack to cool.
• Fill with Pink Butter Frosting.
• Pink Butter Frosting: Cream butter until light and fluffy.
• Gradually beat in sugar, cream and vanilla.
• Tint with red food coloring (or any color of your choice).
• Beat until filling is of spreading consistency.

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.

PINK LEMONADE COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix all cookie ingredients with electric mixer on medium speed until well blended. Onto cookie sheet, drop dough by rounded teaspoonfuls.
• Bake 9 to 11 minutes or just until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In medium bowl, mix 1/4 cup butter, the powdered sugar and 3 tablespoons lemonade concentrate with electric mixer on low speed until smooth. Add remaining 1 tablespoon concentrate, 1 teaspoon at a time, if needed for desired consistency. Frost cookies.