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<\/a>About two or three years ago I was given the recipe for “Pink Cookies” by Keith’s mom, LaDonna.\u00a0 I think it’s because she had gotten so sick of making them for so many years.\u00a0 Plus, Keith probably eats about two dozen of these cookies around this\u00a0time of the year.\u00a0 (I hope\u00a0not too many more).\u00a0 It was inevitable that I had to learn how to make them.\u00a0 The recipe can be traced\u00a0in the family as far back\u00a0as\u00a0the early 1800’s.\u00a0 After much pleading from\u00a0Keith, I hesitantly\u00a0made my first batch of the family’s traditional cookies.<\/p>\n
As you can see below, I’m not very good at frosting.\u00a0 I used a bit too much liquid in the mixture.\u00a0 The cookies also need to be a bit thicker.\u00a0 (Sigh)\u00a0 Give me a couple more years to get it right.<\/p>\n
My Pink Cookies<\/em><\/p>\n Keith’s great great great grandmother Vincent (unknown first name)\u00a0was of Pennsylvania Dutch origin.\u00a0 They started off plain, white dough and white frosting.\u00a0 The cookies are light, not dense, and a little crumbly.\u00a0 It’s not too sweet and\u00a0 just lightly scented with vanilla.\u00a0 You could say they are soft sugar cookies.\u00a0 Her daughter Myrtle Belle made them after that.\u00a0 They are called “pink cookies” because of Myrtle Belle’s daughter Laura.\u00a0 Keith’s great grandmother\u00a0Laura\u00a0had a penchant for coloring everything.\u00a0 When I talked to his grandmother LoRetta\u00a0last night\u00a0she said that her mother even colored their milk blue\u00a0or green just for fun.\u00a0 Great grandmother Laura\u00a0liked these cookies to be pink colored with pink frosting that’s why I made some (showed in the picture above).\u00a0\u00a0\u00a0Because of her, the name “pink cookies” stuck, no matter what color they were. Grandmother LoRetta got a bit fancier after that, by piping decorations onto the cookies.\u00a0 Her daughter LaDonna made them with white\u00a0or sometimes pink icing\u00a0and colored sprinkles.\u00a0 Everyone in the family loves the pink cookies and most of the women know how to make them but\u00a0each have they own small variation.\u00a0 Grandma LoRetta’s sister Auntie Leona likes to make them with a bit of nutmeg.\u00a0 There’s a bit of a controversy among the women in the family about the actual history of the recipe but this is what I gathered from talking to them.\u00a0 I may have gotten some information incorrectly but what I know for sure is that these cookies are amazing and you should try making them.<\/p>\n *Note the red embroidery of the little boy on the table cloth above was also made by Keith’s great grandmother\u00a0Laura and the blue bowl was a part of her highly extensive glass collection (several of which are in a museum in Kansas).<\/p>\n Cookie Crumb<\/em><\/p>\n <\/em>\u00a0RECIPE<\/strong><\/p>\n Ingredients<\/em><\/p>\n For the dough:<\/em><\/p>\n Cream the sugar and fat.\u00a0 Mix in the eggs.\u00a0 Add the milk and flour alternately.\u00a0 Refrigerate.\u00a0 The dough should be good to work with after about an hour if you want to make it all on the same day.\u00a0 Preheat the oven to 350 degrees F.\u00a0 Have about 2 to 3 cups extra flour when working with the dough.\u00a0 It is very sticky.\u00a0 Grab a handful of the dough, sprinkle a generous amount of flour and roll into a ball.\u00a0 Sprinkle more flour onto the dough and the rolling pin.\u00a0 Roll out to about 1\/3 of an inch.\u00a0 Dip the cookie cutter in some flour to prevent dough from sticking before cutting.\u00a0 Cut and transfer immediately onto a cookie sheet.\u00a0 (It’s best to use simple shape since the dough is fragile.)\u00a0 They key is to get this process done as fast as possible.\u00a0 Bake for about 10-12 minutes or until the top surface is dry.\u00a0 The cookie should be taken out before any browning has occured.\u00a0 Transfer the cookies on a cooling rack.<\/p>\n![\"\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2010\/12\/pinkcookies2.jpg\" "\\"pinkcookies2\\"")
<\/a><\/p>\n![\"\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2010\/12\/pinkcookiecrumb.jpg\" "\\"pinkcookiecrumb\\"")
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4 c. flour<\/em><\/div>\n<\/li>\n2 c. granulated sugar<\/em><\/div>\n<\/li>\n3 eggs<\/em><\/div>\n<\/li>\n1 C. shortening (the original recipe used lard)<\/em><\/div>\n<\/li>\n1 c. buttermilk (You can substitute with 1 T. vinegar plus 1 cup whole milk)<\/em><\/div>\n<\/li>\n1 t. baking soda<\/em><\/div>\n<\/li>\n2 t. baking powder<\/em><\/div>\n<\/li>\na pinch of salt<\/em><\/div>\n<\/li>\n<\/ul>\n
![\"\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2010\/12\/pinkcookies.jpg\" "\\"pinkcookies\\"")
<\/a><\/p>\n![\"\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2010\/12\/pinkcookies1.jpg\" "\\"pinkcookies\\"")
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