I LOVE these cookies. REALLY love ’em. They are a soft version of the ever-popular Italian iced cookies and, once you start, you can’t stop eating them. They are exclusive to my friend Bethy and, quite honestly, nobody makes them like she does.
We spent a day together baking cookies for an upcoming wedding shower, and I watched her crank these out effortlessly. She graciously gave me permission to photograph them and share the recipe with you!
BETHY’S PINK COOKIES
3 cups flour
3 teaspoons baking powder
pinch of salt
1/2 cup granulated sugar
Mix these dry ingredients together in a bowl.
1/2 cup oil
1/2 cup orange juice
2 teaspoons vanilla extract
1 teaspoon lemon extract
With an electric mixer, mix these wet ingredients together in a separate bowl. Add 1/3 of the dry ingredients and mix until blended. Continue adding the dry ingredients, 1/3 at a time, until mixture is well-blended. The batter will be soft and sticky. Drop by heaping teaspoonful onto a parchment-lined cookie cookie sheet. Bake at 350 degrees until bottom of cookie is lightly browned and cookie is set. Dip tops of cooled cookies into pink frosting. Sprinkle with jimmies and let dry.
3 cups confectioner’s sugar
1 teaspoons vanilla or lemon extract
Pink food coloring
approximately 1/4 cup water
Mix with electric mixer or by hand. Beat until smooth. (The consistency should be thicker, rather than thinner.)
Important note: Avoid the temptation to tint the icing a different color. These cookies were meant to be pink. Pretty pink. Any other color = big mistake. That’s why they’re called Bethie’s PINK Cookies.
If you happen to try a different color, and it works out fine, I want to know about it. And……thank you, Bethy, for being such a good sharer ;-)