Introduction: Pink Pierrot Cookies
A favorite Christmas family tradition of mine is making these 'pink cookies'. That's right I said Christmas! But when I was trying to think of an entry for the Valentine's Day contest, it hit me. These cookies are way more suited for Valentine's Day than Christmas. I hope you enjoy these as much as we do.
Step 1: Ingredients and Tools
- 1/3 cup strawberry Nesquick
- 2/3 cup sugar
- 2/3 cup shortening
- 1 egg
- 1 tbsp lemon juice
- 2 cups sifted flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 can frosting (white is best)
- Valentines Day themed cookie cutters
- mixing bowl and spoon
- rolling pin
- wax paper or extra flour
- 2 cookie baking sheets
- cooling rack
- butter knife
Step 2: Mix It
- Cream together strawberry Nesquick, sugar and shortening until fluffy.
- Beat in egg and lemon juice.
- Sift in flour, baking powder and salt; mix until well blended.
The dough should be crumbly-looking but will easily roll into balls.
Step 3: Roll It
Roll out dough 1/8th inch thick.
You can do this on a sheet of wax paper. Or if your old fashioned like me, you can powder the work area with flour. Make sure you rub flour on your rolling pin too. This keeps the dough from sticking to every thing. If it starts to stick apply more flour.
Cut out cookies with cookie cutters.
Peel off what dough you can around cutter and then press down on cutter while giving it a little wiggle. Remove cookie cutter and then pick up cookie with a spatula. This will be easier if you put a little flour on the spatula. Place cookie on cookie sheet.
Repeat process until all dough is used up. Good luck not eating all of the dough! Nom. Nom. Nom.
Step 4: Bake It
Bake cookies in an oven at 350 degrees for 8 to 10 minutes. Keep an eye on them. You don't want them turning brown. Remove from oven and let them sit for a minute or two then transfer them to a cooling rack. They need to be completely cooled off before you start the next step, frosting.
Step 5: Frosting
Spread on the frosting and cover in sprinkles to your liking.
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