Pink Sugar Cookies Recipe
Ingredients
| Butter | 8 Tablespoon | |
| Sugar | 2/3 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| 1 egg, lightly beaten | ||
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1/4 Teaspoon | |
| 2 tablespoons raspberry jelly | ||
| Red food coloring | ||
| 1/3 cup sugar cubes, lightly crushed | ||
Directions
Beat together the butter and sugar until light and fluffy, about 5 minutes.
Beat in the vanilla extract and egg.
Sift the flour and baking powder into the bowl and mix in lightly and evenly.
Gently stir in the raspberry jelly, then a few drops of food coloring to give a pink tint.
Fill a pastry bag fitted with a large star tube with the mixture.
Pipe small rosettes of the mixture, spaced a little apart, onto greased baking sheets.
Sprinkle a little crushed sugar over the top of each.
Bake in a preheated 375° oven for 8-10 minutes.
Cool on a wire rack.
Beat in the vanilla extract and egg.
Sift the flour and baking powder into the bowl and mix in lightly and evenly.
Gently stir in the raspberry jelly, then a few drops of food coloring to give a pink tint.
Fill a pastry bag fitted with a large star tube with the mixture.
Pipe small rosettes of the mixture, spaced a little apart, onto greased baking sheets.
Sprinkle a little crushed sugar over the top of each.
Bake in a preheated 375° oven for 8-10 minutes.
Cool on a wire rack.
Chef
