Favorite Ingredient Friday (Pink Ribbon Cookies)

I know that I am late, but I didn't get a chance to post this on Friday, but I loved the recipe so much, I had to share. So, here it is now:

Before I get to the recipe, let me tell you this... Every day 500 women in the U.S. are diagnosed with breast cancer. This month, Pampered Chef is playing an important role in our fight against this disease. From May 1-31, Pampered Chef will donate $1 to the American Cancer Society® for every pink product sold, and if you host a party - 25% of that parties total sales will be donated. Through Pampered Chef's customer's efforts, we raised $670,000 last May and we're looking forward to your help in making it another great campaign this year! So, to help introduce Pampered Chef's May Campaign - Help Whip Cancer®, I wanted to share with you one of Pampered Chef's "Pink" recipes.

Pink Ribbon Cookies

Ingredients

• 1 pound (4 sticks) butter or margarine, divided (do not use vegetable oil spread)
• 1 package (18.25 ounces) devil's food cake mix
• 2 3/4 cups all-purpose flour
• Decorator's Icing
• 3 cups powdered sugar
• 1 tablespoon meringue powder (see Cook's Tip)
• 5-6 tablespoons warm water
• Red food coloring

Directions:

1. Preheat oven to 350°F. In your Small Batter Bowl, microwave two sticks of the butter on HIGH 1 minute or until melted. Slice remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat. Allow butter to stand 3-5 minutes or until softened.
2. Meanwhile, in a mixing bowl, combine cake mix and flour; blend well using Stainless Whisk, breaking up any large lumps.
3. Whisk butter until smooth and free of lumps. If necessary, microwave butter an additional 10-20 seconds or until creamy and pourable. Do not melt completely. Pour butter all at once into dry ingredients, scraping butter from batter bowl. Mix until dry ingredients are incorporated and dough is smooth.
4. Turn dough out onto well-floured Cutting Board. With floured hands, gently knead dough, adding up to ½ cup flour as needed to form a firm dough. Divide dough into three equal portions. Shape each portion into an 8-inch disk. Generously flour Cutting Board again. Roll one disk of dough out evenly to 1/8-inch thickness using Baker's Roller®. Cut cookie shapes using large scalloped cookie cutter; transfer to Large Round Stone with Handles, 1 inch apart.
5. Bake cookies 15-17 minutes or until edges are set. Cool 3 minutes on baking stone; remove to Stackable Cooling Rack. Cool completely.
6. Meanwhile, combine powdered sugar and meringue powder in Classic Batter Bowl. Add 5 tablespoons water; mix well. Mix in additional water, 1 teaspoon at a time, to form a thick icing that will flow into a smooth pool with a rounded edge.
7. Place 1/3 cup of the icing into Prep Bowl; tint, one drop at a time, with red food coloring until desired shade of pink is reached.
8. To decorate cookies, pipe a white icing border around edge of one cookie; fill in with white icing until smooth. Immediately pipe a pink ribbon onto center of cookie. To sharpen corners of ribbon design, drag corners out slightly using wooden pick. Repeat with remaining cookies. Let stand about 1-2 hours or until icing dries completely. Serve on Simple Additions® Rectangular Platter. Cook’s Tips: Meringue powder (which contains pasteurized egg whites) is packaged in cans and can be found in stores that carry cake decorating supplies. Icing that has meringue powder in it will become smooth and hard once it has dried. To pipe icing onto cookies, place a small, resealable plastic food storage bag inside Measure-All® Cup. Pour white icing into corner of bag. Twist top of bag; secure with a Twixit! Clip. Cut a small tip off corner of bag to allow icing to flow through. Repeat with pink icing.

Enjoy!

As always, if you are interested in any of the products used to create this recipe or any other Pampered Chef products, please let me know. And remember - order Pink Products, or host a party in May and Help Whip Cancer®!