A few days ago I returned from a trip to Napa Valley, California with my husband and I was deprived of something I will never again take for granted: the internet. I hadn't realized how dependent I've become on it and how my life is adversely affected when I'm without. I mean, I survived and all, but I wasn't able to get all of my blogging done and I spent way too much time trying. And no, it wasn't because I drank too much wine that I had troubles! Our hotel had the worst "high speed" connection I've ever used. So, I will be posting my last pink treat for my Breast Cancer Awareness (last) Week today.
My idea was to make pale pink heart sugar cookies with a white chocolate ribbon. They didn't turn out exactly as I had envisioned. The ribbons were more difficult than I expected. I need more practice making shapes by piping melted chocolate. I actually enjoy doing that, so I will come up with more projects to work on to perfect it.
I started by mixing up a sugar cookie dough, rolling it and cutting heart shapes with a cookie cutter. I baked them for 9 minutes exactly.
While they were baking I mixed together confectioners sugar together with water, drops at a time, until it was the consistency I wanted. In this instance, I didn't measure anything out. I added a few drops of red food coloring to make a pale pink. I wanted to use a squeeze bottle to ice the cookies since I was using one color on the entire cookie. To pour the icing into the bottle, I used a funnel. This method works really well.
Once I added the icing, I thought the cookies needed some sparkle, so I sprinkled some hot pink disco dust on them. In between icing and baking the cookies I melted some white chocolate Merkens chocolate wafers in the microwave. I placed the chocolate in a piping bag and made the ribbon shape on waxed paper using the same method as the chocolate trees I made for the autumn leaves cupcakes.
Once the ribbons hardened, I carefully peeled them off of the waxed paper and pressed it into the middle of an iced cookie.