Now, being the daughter of a Breast Cancer Survivor, October is a month where I get to celebrate my mom! So, in honor of Breast Cancer Awareness Month I wanted to teach you how to make your very own Breast Cancer Ribbon Cookies!
Here is what you will need:
1. Shortbread Cookie Dough (recipe here)
2. Royal Icing (recipe here)
3. Rolling Pin
4. 2 Piping Bags with 2 piping tips #5 & #7
5. Breast Cancer Ribbon Cookie Cutter
6. Light Pink Sanding Sugar or Sprinkles
7. Pink Gel Food Coloring
Preheat your oven to 350 degrees F. Sprinkle your work area with All-Purpose Flour to prevent your Shortbread dough from sticking to your table. Lightly press your dough to flatten it. Use your rolling pin to roll your dough out 1/4″-1/2″ thick. (helpful hints: If your dough sticks to your rolling pin cover the rolling pin with flour or sprinkle more flour on top of your dough.)
Line a baking sheet with parchment paper or lightly spray it with nonstick spray. Carefully lift your cookies from the table using a spatula or a knife and place them approximately 1.5″ apart onto your baking sheet. (helpful hints: To prevent your cookies from expanding in the oven, place your cut cookies into the freezer for 5-10min or until firm before sticking them in the oven.)
It is now time to dye your Royal Icing! Start with a small drop, gel colors go a LONG way. You want to make sure your royal icing is thick so that it will not fall from your spoon if you hold it upside down.
Using a #7 tip, Make your piping bag by placing the tip into the bag pointing downward. Scoop your icing into the bag and then cut a small hole at the tip of the bag.
Start by outlining your cookie and then fill in the remaining area. (this part does NOT need to look perfect…you will see why) Once your entire cookie is covered with icing dip it into the sanding sugar/sprinkles until is completely covered.
Let’s finish these cookies off with a border. Start at the lower left hand side, go diagonally upward to the right and follow the cookie around the top curve. (follow the pictures above) (helpful hints: Do not press your icing bag into the cookie, hold is approx. 1/4″ above the cookie and let the icing fall onto the cookie while using the same piping pressure for the entire border- this will help with getting a straight line of frosting.)
Repeat Step 10 and finish off all of your cookies! Now, for my FAVORITE part, Add Edible Glitter! Yes, I said it, EDIBLE GLITTER! I have come to the conclusion that Glitter makes everything prettier so I just had to add it to these cookies!
You are all done! Enjoy!
Don’t have enough time to make them yourself? We will be selling these cookies along with pink velvet cupcakes and cake pops at our upcoming TRUCKS 4 TATAS event on Tues. October 22nd @ Sweet E’s Bake Shop – 1417 S Robertson Blvd. Los Angeles, CA 90035. Come stop by our shop for FOOD, FASHION, & FUN all for a great cause! Proceeds will be donated to Susan G Komen Los Angeles!
See you 2 weeks sweets!
XO Baker Bree