Pink Flip Flop Cookies – Breast Cancer Awareness Month
posted by virtual chef on Oct 8, 2008 | Bakery |
Another one in honor of Breast Cancer Awareness Month. Check out my other “pink” recipe which is my entry to the 2008 Boobie-Bake Off by Baking Delights, an online fund-raising to help the Susan G. Komen Breast Cancer Foundation. Click on the link and feast your eyes (and stomach) on several fantastic pink dishes. Donate now for this very worthy cause and voting for your favorite recipe. Each vote costs $1.00 and goes to the Breast Cancer foundation.
Ingredients:
- 2 cup all purpose flour
- 1 cup unsalted butter (2 sticks), room temperature
- 1/4 cup Splenda
- 1/4 tsp salt
- 1 tsp pure vanilla extract
Directions:
- Mix flours and salt in a bowl. Set aside.
- Using a mixer, cream butter and sugar. Add vanilla and continue mixing until light and fluffy.
- Slowly add flour mixture and stir until incorporated.
- Wrap the dough in plastic wrap and chill in refrigerator (to firm) for at least one hour.
- Preheat oven 350 degrees.
- Roll out dough into 1/4 inch thick in a floured surface. Using flip flop cookie cutters, cut out cookies and place in parchment lined baking sheets.
- Place cut cookies in refrigerator for 10 minutes so shape will be retained during baking.
- Bake in oven for 15 – 18 minutes or until light brown. Cool in wire rack.
Icing:
- 1 cup confectioners’ sugar
- 4 teaspoons milk
- 2 teaspoons corn syrup
- 1/4 teaspoon lemon or almond extract
- red food coloring
1. Stir together confectioners’ sugar and milk until smooth. Add corn syrup and extract until icing is smooth and glossy. Add more milk if icing is too thick.
2. Divide into separate bowls and add food colorings to each to get desired intensity of pink.
