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Hugs and Kisses Chocolate Chip Cookies

In the spirit of it almost being Valentine’s Day, I decided to start testing some recipe ideas for my little one’s school Valentine’s party.   Since her request was something pink, I thought about making pink chocolate chip cookies and I tried a recipe sponsored by Betty Crocker’s sugar cookie recipe and I did not like them.  I thought of shortbread cookies and that they may be a good option since the recipe did not need to be modified for not having eggs in them, which will compromise the color of the cookies due to the yoke.

I pulled up my favorite recipe by Ina Garten, Barefoot Contessa, and did some modifications.   I guess if you change three things to a orignial recipe, it can be called your own, according to the Culinary Art Institute.  So here it is!  They turned out WONDERFUL and super cute!  Exactly what I wanted!

Recipe: (I stared the items I changed from the original recipe)

Ingredients

  • 3/4 pound unsalted butter, at room temperature
  • 5 drops of Pink food coloring or 2-3 drops of red food coloring – depending on the color pink you want. *
  • 1 1/2 cup sugar *
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1-2 tablespoons of milk (to add a tad bit of moisture back into the batter once the flour has been added)*
  • 1 cup of semi-sweet chocolate chips *

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter, vanilla, and food coloring.  Mix until correct color is achieved.  Add 1 cup of sugar until they are just combined. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low-speed until the dough starts to come together then add chocolate chips just until they are mixed through.  Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for at least 30 minutes.  This is also good to make ahead of time and pull out each disk at a time.

Roll the dough 1/2-inch thick and cut with any shape cookie cutter. Place the cookies on an ungreased baking sheet or use parchment paper. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Thanks for coming and sharing a piece of “think pink” pie with me!

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