I recently brought some pink frosted cookies back from Utah for my brother. If you are from Utah or spent any time there, you probably know about these big pink cookies…so good! Granny B’s is a popular one, maybe the original. My brother found this recipe on the internet and I tried it, wow, great cookie. I will be totally honest, two of these cookies is what I had for dinner tonight and I am very happy, yes, TWO.
(Note: This is a big batch, you may want to make half the recipe.)
1 cup softened butter
2 cups granulated sugar
2 tsp. vanilla
7 cups flour
4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 cup milk
Preheat oven to 400°. Cream butter and sugar. Add eggs and vanilla. Stir together flour, baking powder, baking soda, and salt. Add dry ingredients alternately with milk.
Roll out cookie dough, about 1/4″ thick, on lightly floured surface. Cut into rounds (I use a plastic drinking cup about 4″ in diameter) and place on a lightly non-stick sprayed baking sheet.
Bake for 5-6 minutes, or until very pale (I bake them exactly 5 minutes). DO NOT OVERBAKE. They will be nice & soft if you don’t overbake. Cool completely before frosting.
1 cup butter
1 tsp. vanilla
2 egg whites
3 1/2 cups powdered sugar
pink food coloring
Cream butter and vanilla with electric mixer. Add powdered sugar alternately with egg whites. Beat for 5-10 minutes. Frosting should be very light and fluffy.
I make a half batch of the cookies and frosting, it makes about 2 dozen large cookies. The frosting calls for raw egg whites, if this bothers you, use the following buttercream frosting (this is to be used with 1/2 cookie recipe).
1/2 cup butter, softened
1/3 cup shortening
1 tsp vanilla
2½ cups powdered sugar
milk to make desired consistency
If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.