All of us have been touched by breast cancer in one way or another. With October comes all of the fabulous Pink Ribbon fundraisers. This year I was lucky enough to be invited to a Girl’s Night In with some great friends. We all dressed in pink, had raffles, and ate and drank too much 🙂
I decided to make some pink ribbon cookies for each guest to enjoy on their way home or the next day.
I used a recipe from Martha Stewart’s Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine).
It was an easy recipe, a little time consuming with the resting in the fridge and freezing in between steps. Next time I make it I will roll it out between baking paper before refrigerating and cut out one step. I covered the cookies in fondant and then airbrushed them pink, finishing with a royal icing border.
Chocolate Cookie Cutouts
1 1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons cocoa
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup butter, room temperature
1 1/2 cups icing sugar
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
Sift flour, cocoa powder, salt, and cinnamon into a bowl.
Put butter and icing sugar into a mixer, cream about 3 mins until light and fluffy.
Mix in egg and vanilla, reduce speed to low.
Gradually mix in flour mixture.
Wrap dough in plastic and refrigerate until firm (1 hour or overnight).
On a lightly floured surface, roll out dough to approx 3mm. Chill on paper lined tray in freezer 15 mins.
Preheat oven to 180 degrees C.
Cut out shapes from dough, reroll and cut scraps.
Transfer shapes to paper lined cookie sheets spacing them 5 cm apart.
Chill until firm in freezer, about 15 mins.
Bake cookies until crisp, about 8 mins.
Cool completely on cookie sheets on wire racks.
Can be stored up to one week in an airtight container.