Delicious: make your own pink cookies
Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: the recipe for pink cookies.
From mashed potatoes to pea soup: in The Easy Kitchen by Karin Luiten you will find 200 classic always-good recipes that are easy to prepare, like these homemade pink cookies. No fuss, just good food: that's what The Easy Kitchen is all about.
INGREDIENTS
110 g flour
100 g soft butter
100 g sugar
2 eggs (at room temperature)
lemon (only zest)
pinch of salt
butter and flour for greasing the mold
For the glaze 100 g powdered sugar
8 raspberries or 4 strawberries or half-half
“Who doesn't know them from their school days? But compared to these homemade ones, those from a package will always taste like sickly sweet, cardboardy things. I'm just warning you.”
Here's how to make the pink cookies
- Preheat the oven to 160 °C.
- Brush a muffin tin (12 holes) with butter and dust with flour.
- Beat the butter with the sugar for 5 minutes until soft and creamy.
- Grate the zest of the scrubbed lemon over it with a fine grater and beat it in.
- Now add the eggs one by one, continuing to beat until each egg is incorporated.
- Sift flour and salt over it and fold it in.
- Fill the muffin tin about halfway with the airy batter.
- Cover with a sheet of baking paper and place a flat baking tray on top to prevent rising. We want cookies, not cupcakes.
- Bake for 18 minutes in the oven. Remove the baking tray and paper and give the pale cookies another 2-3 minutes. Not too long, or they will dry out. Let cool completely.
- Mash the red fruit with a fork and push through a tea strainer to keep the seeds out. Put the powdered sugar in another bowl and stir in just enough thick, red juice until a firm, pink glaze forms. Immediately spread over the cookies with the back of a spoon. Let set.
Tips
* Make sure the butter and eggs are at room temperature, otherwise the mixture will curdle.
* Ready-made lemon zest from a jar cannot compare to such an aromatic pinch of freshly grated lemon peel. Just never grate the white part, it's bitter.
* Do not use self-raising flour or baking powder, the intention is that they do not rise too much.
* Baking paper prevents the dough from sticking to the baking tray on top.
* Pink glaze can also be made with red lemonade, berry, cranberry, or even beet juice.
* Setting is fastest in the fridge, but the shine will be less.
