forty-six at grace and orangette.

Cookies. I make them often.

However, roll-out cookies I do not. So with a knitting class and tae-kwan-do tournament in the same week, well, it seemed like a good enough reason to try a recipe I've had on my "to make" list for over a year. And use a lovely cookie cutter at the same time.

The recipe is from "A Handmade Life"written by Molly Wizenberg. I have been making the macaroons with ganache since the book arrived. It is full of stories and recipe and so worth the investment if you enjoy being in the kitchen.

Jimmy's Pink Cookies 

(very much a butter/shortbread cookie)

from "A Homemade Life" by Molly Wizenberg

-3 sticks butter unsalted butter, room temperature
-1 c. powdered sugar
-3 c. all-purpose, unbleached flour
1/2 tsp. salt
1 tsp. vanilla extract


In a mixer, combine the butter and powdered sugar in the bowl, and beat on low speed, slowly increasing to medium speed, until light and fluffy.


In a medium bowl, combine the flour and salt and whisk well. With mixer on low, add the flour mixture to the butter mixture, beating until the flour is just absorbed. Add vanilla and beat well to incorporate. 


Remove the dough from the bowl, make into a ball and flatten a bit, wrap in saran wrap and refrigerate for 1 hour.


Preheat oven to 325 F. Line 2 baking sheets with parchment paper. On a clean, floured surface roll the dough out to a thickness of 3/8 in. (I split my dough into 1/3's and rolled out 1/3 at a time.) Use a cookie cutter, cut the dough into whatever shape you chose. Recommendation in recipe was 2 3/4 - 3 inch cookies. 


When dough is not in use, store in refrigerator.


Bake them for 16-20 minutes, or until the cookies are pale golden at edge. Do not allow them to brown. Transfer the pan to a wire rack, and cool completely on the pan. 


Frosting:


-8 oz. cream cheese, at room temperature
-6 tablespoons unsalted butter, at room temperature
-3 cups powdered sugar, sifted
-1 1/4 tsp. kirsch, or cherry or *raspberry extract
-red food coloring


Combine the cream cheese and butter and beat on medium speed until smooth. Add the powdered sugar and beat on low speed to fully incorporate, then raise the speed to medium or medium-high and beat until smooth with no lumps. Add the kirsch or flavoring and a couple of drops of red food coloring. The frosting should be a pale shade of pink. And more flavoring if you need to. Generously spread on the cookies. 


Will keep in airtight container in refrigerator for up to 3 days, or freeze. Ours are going very, very fast - so they will not be lasting too long in the freezer.