PINK HEART TUILES
Make a loved one happy with these cheerful cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 6
Steps:
- In 2 separate bowls, sift flour and confectioners' sugar, and set aside.
- In bowl of electric mixer fitted with the paddle attachment, cream butter and sifted confectioners' sugar on medium speed until light and fluffy, 2 to 3 minutes. Beat in egg whites, one at a time, until fully incorporated. Add sifted flour; mix well. Add vanilla. Stir in food coloring until desired shade is reached.
- Heat oven with two racks centered to 375 degrees. Place two Silpats (French nonstick baking mats) on 2 baking sheets. Place template on corner of mat. With offset spatula, spread thin layer of batter over template, and lift template. Repeat to make 8 hearts, spaced equally, on each mat.
- Bake cookies until cooked through but not brown, 3 to 5 minutes. Using a spatula, drape cookies over handle of a wooden spoon to curl slightly; let cool. If cookies cool before shaping, return pan to oven for 30 seconds. Bake remaining batter, making sure baking sheets are cool before spreading batter. Store in an airtight container, at room temperature, for up to 1 week.
PINK TUILE COOKIES
The recipe for these delicate, crispy cookies was adapted from "Martha Stewart's Cookies." They're especially delicious topped with Raspberry-Rhubarb Sorbet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- In a small bowl, mix together cream and jam until well combined; set aside.
- In a large bowl, whisk together confectioners' sugar, flour, and salt; make a well in the center. Add butter, egg whites, and reserved cream mixture. Stir until well combined. Add food coloring, one drop at a time, stirring after each addition to combine. Refrigerate, covered, at least 2 hours or up to overnight.
- Preheat oven to 375 degrees. Line two baking sheets with nonstick baking mats (such as Silpats).
- Place template ( flower or circle) on baking sheet. Spoon a heaping tablespoon of batter into center of template. Using an offset spatula, spread batter over template into a very thin layer; remove template. Repeat process three times. Bake just until brown around edges, 4 to 6 minutes.
- When cookies come out of the oven, use a long offset spatula to quickly transfer cookies, one at a time, to a work surface; gently form into desired shapes; transfer to a wire rack, and let cool completely. Repeat process with remaining three cookies. If they harden too quickly, return baking sheet to oven for 30 seconds. Repeat with remaining batter. Cookies can be stored between layers of waxed paper in an airtight container at room temperature up to 3 days.
BLACK & PINK COOKIES
These are a variation on the classic Black and White Cookie. Black and white cookies are actually thin flat cakes that are popular at Jewish delis, and I've loved them since childhood because of how soft they are. The cookies themselves are typically flavored with vanilla as well as something tangy, like buttermilk or sour cream, and some lemon which brightens them up under their thick blankets of glaze. They have such great personality, and I love both sides equally.
Provided by Molly Yeh
Categories dessert
Time 2h45m
Yield 16 cookies
Number Of Ingredients 19
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, sift together the flour, baking powder and salt and set aside. In a stand mixer fitted with a paddle attachment, mix together the butter, granulated sugar and lemon zest until light and fluffy, about 3 minutes. Add the eggs, one at a time, then add the vanilla. Add the yogurt and dry ingredients in 2 or 3 alternating additions and mix until just combined. Scoop out 1/4-cup blobs of the batter onto the lined baking sheets (using an ice cream scoop helps achieve uniform size and round cookies!), 2 to 3 inches apart. (You may need to bake in batches if they don't all fit on the two baking sheets.) Bake until the tops are set and the bottoms are just beginning to brown; begin checking for doneness at 14 minutes. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
- For the strawberry glaze: In a medium bowl, mix together the powdered sugar, strawberry powder, corn syrup, salt and 3 tablespoons yogurt until smooth and combined. If it's too thick to spread, add additional yogurt a little bit at a time until it's spreadable.
- For the chocolate glaze: In a medium bowl, mix together the powdered sugar, cocoa powder, corn syrup, salt and 3 tablespoons yogurt until smooth and combined. If it's too thick to spread, add additional yogurt a little bit at a time until it's spreadable.
- Spread half of each cookie on the flat side with a thick layer of strawberry glaze and let set, about 30 minutes. Spread the other half of each cookie with a thick layer of chocolate glaze and let set, about 30 minutes.
TUILES
A tuile is a crisp, thin cookie that adds a bit of sweetness and crunch to servings of ice cream, sorbet, mousse and other creamy desserts. These plain tuiles are good, but tuiles are also commonly flavored with cocoa, orange, espresso and other flavors. Tuiles are pliable when just baked and still warm, so you can shape them into the traditional curved shape.
Provided by Food Network
Categories dessert
Yield Makes about 25 tuiles
Number Of Ingredients 4
Steps:
- In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.
- Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
- Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.
- Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.
PINK ICING COOKIES
My Granny's cake-like cookies that tasted best with pink icing...although she did use other colors.
Provided by Lisa Tomshack
Categories Desserts Cookies Sugar Cookies
Time 25m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 37.3 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 5.3 g, Sodium 180.2 mg, Sugar 17.3 g
PINK LEMONADE COOKIES
For a fun dessert for a picnic or summertime party, try these gems, made easy with a Betty Crocker® sugar cookie mix. Try the variation below and enjoy it your way.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 21 g, TransFat 1 g
GIANT TUILES (LARGE TILE COOKIES)
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 1h45m
Yield Twelve giant tuiles
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees.
- Scatter the almonds on a baking sheet and place in the oven. Bake until lightly browned, about seven minutes, checking carefully to make sure they don't burn. Put two cups of the almonds in a mixing bowl. Set aside.
- Put the remaining half a cup of almonds into the container of a food processor or electric blender and blend thoroughly. Add the blended almonds to the mixing bowl. Add the sugar, eggs and flour and stir to blend. Start stirring with a wooden spoon while gradually adding the melted butter. Refrigerate for an hour or longer.
- When ready to cook, preheat the oven to 300 degrees.
- You may bake these cookies on a nonstick baking sheet or a regular baking sheet lined with a cut-out sheet of parchment paper.
- For each cookie, scoop about a quarter cup of the batter at intervals of about three inches on the baking sheet. You should bake one batch of, perhaps, six cookies at a time.
- Dip the tines of a table fork in water and press down over the top of each cookie to flatten it into a circle measuring about five inches in diameter.
- Place the baking sheet in the oven and bake 15 minutes.
- Let cool two to three minutes, but work quickly. You must not let the cookies stand too long or they will harden or become too firm to be molded. While the cookies are still soft and warm, remove them by sliding a pancake turner under each. The moment each is removed, transfer it into an oval-shaped bread pan or over the side of a wine bottle to give each a round, half-moon shape.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 20 milligrams, Sugar 17 grams, TransFat 0 grams
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