This week, we were inspired by this gorgeous plate of cookies. Who wouldn’t feel a little warmer this January with a plate of pink-frosted love with their name on it?
Well, the cookies in the photo were originally a mother’s day gift idea from Wishpot.com. But we took a closer look, and decided there’s no reason you couldn’t make something just as wonderful yourself. Below is a DIY version for you (or someone who loves you!) to try.
(adapted from Michael Ruhlman’s Ratio)
This basic shortbread is good enough to stand alone, no problem. (Sure to be even better with frosting.)
2/3 c. raw white sugar
3 sticks butter, softened
Lemon zest from 3 lemons
2 t. vanilla
3 and 1/2 c. unbleached white flour
Preheat oven to 350 degrees F. Cream sugar and butter together until well mixed. Beat in the egg, then add vanilla and lemon zest. Mix the flour in little by little. To form cookies, use cookie cutters or a cookie press, or form them into shapes (letters, for example) with your fingers. Bake 15 to 20 minutes, then let cool.
(adapted from Itsy Bitsy Foodies)
While cookies bake, you can get to the fun part. Visit Itsy Bitsy to learn how to make orange, green and purple frosting, too.
3 and 1/4 c. powdered sugar
1 stick butter, softened
1 t. vanilla
3 T. milk
Juice from 1 can of beets
Cream sugar, butter, vanilla and milk until you’ve got a smooth buttercream frosting.
Divide into three bowls. For the color white, leave one bowl as is. For pink, add 1 t. beet juice for every 8 T. frosting. For a darker pink, double the juice.
When cookies are cool, spread them with frosting as desired – covering them completely, highlighting the edges, using one color per cookie or a combination of colors. Enjoy!