Ghostly Pink October Cookies
When I was growing up, I never got the chance to meet my extraordinary Maternal Grandmother, Mamie Rossi. She was gone long before I was born from Breast Cancer.
October is the Breast Cancer Month Awareness, please DO NOT overlook the signs, do your mammogram and check your boobs! My Friend Joanna (@tuesautop__) made a wonder REEL about it on her Instagram, so please check it out right HERE & follow her Fantastic Account!
Also, I would have not been able to bake these delicious shortbread cookies without the recipe from the Fantastic Saleha (@auxdelicesdupalais). A recipe which you will find directly on her blog, right HERE!
Turn up the Pink, Happy Halloween & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Ghostly Pink October Cookies
Ingredients
SHORTBREAD COOKIE DOUGH
- 18 tbsp (250 g) salted butter (Softened, At Room Temperature)
- 1 cup (120 g) confectioners sugar
- 1/2 tsp (2.5 g) vanilla paste
- 1 egg
- 1 egg yolk
- 2/3 cup (85 g) corn starch
- 1/2 cup (60 g) almond flour
- 1/2 tbsp (6 g) baking powder
- 2 cups (250 g) flour (+ Add up to 4 additional Tbsp if needed)
- 1/16 tsp (0.38 g) sea salt
DECORATION
- 1 1/2 cup (270 g) white Chocolate chips
- Drops of pink food colorant
- 1 tbsp (15 g) vegetable oil
- 1 cup (75 g) mini marshmallow
- Halloween sugar decorations
Instructions
SHORTBREAD COOKIE DOUGH
- In the bowl of your stand mixer, cream the butter together with the confectioners' sugar and Vanilla Paste. Start on your lowest setting and increase the speed until you reach the desired consistency.
- Add the egg and egg yolk. Continue mixing on medium speed until combined.
- Then, add the Corn Starch and Almond Flour. Keep the baking powder, Flour and Sea Salt for last. Your dough is ready once it does not stick (You can add up to 4 tablespoons of flour depending of the hydration of the dough). Wrap the dough completely with a plastic film and refrigerate for 20 minutes.
- Preheat oven to 340F/170C.
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set Aside.
- Take your shortbread cookie dough out of the refrigerator. And divide it into 33 balls (about 0.88oz/25g each). Place them directly onto your bonMAT™ well apart.
- Using the tablespoon from your measuring cup, make a well at the center of your cookie.
- Bake for 15 minutes at 340F/170C, until just beginning to turn golden around the edges. (Every oven heats differently, monitor your cookies from 12min)
- Once your Shortbread Cookies are out of the oven, let them completely cool down as is on your Baking Sheet.
ASSEMBLY
- Place the white chocolate chips in your Mini Flexipan®. Heat in the Microwave for 30 seconds at a time. Once out of the microwave, add your Pink Food Colorant. Using your mini whisk, mix until smooth. Then, scoop half a tablespoon into each well of your Shortbread cookies.
- Add the Mini Marshmallows and Ghosts. Enjoy, Bon Appétit and Happy Halloween!
Video
Special Notes
Nutrition
