Mini Pink And Whites Recipes

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RED AND WHITES



Red and Whites image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield About 22 cookies

Number Of Ingredients 18

2 cups all-purpose flour
1/2 cup malted milk powder (original, not chocolate-flavored)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/3 cup sour cream
2 3/4 cups confectioners' sugar
1/3 cup malted milk powder (original, not chocolate-flavored)
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
3 tablespoons hot water, plus more if needed
White and red gel food coloring, for tinting
1/2 teaspoon unsweetened cocoa powder
White and red coarse sugar, for decorating

Steps:

  • Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Whisk the flour, malted milk powder, baking powder, baking soda and salt in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two additions, alternating with the sour cream, until just combined.
  • Drop mounds of dough (2 tablespoons each) about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the bottoms and edges of the cookies are set and just starting to brown, 16 to 18 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
  • Meanwhile, make the icing: Sift the confectioners' sugar and malted milk powder into a large bowl. Add the corn syrup, vanilla and hot water and whisk until thick but spreadable. (If the mixture is too thick, add more hot water, 1 teaspoon at a time.) Remove half of the icing to a medium bowl. Using a rubber spatula, fold 1/2 teaspoon white food coloring into one bowl of icing, adding more food coloring if needed. Fold 1/2 teaspoon red food coloring and the cocoa powder into the remaining bowl of icing, adding more food coloring if needed.
  • Flip the cookies flat-side up on the racks. Spread the white icing on half of each cookie using a small offset spatula, sprinkle with white coarse sugar and return to the racks. Refrigerate until set, 15 to 20 minutes. (For a neat line between the 2 colors, lay a piece of foil or wax paper halfway across each cookie before spreading the white icing, then remove after refrigerating.) Spread the red icing on the other half of the cookies and sprinkle with red coarse sugar. Let set at room temperature, at least 2 hours or overnight.

BLACK-AND-WHITES



Black-and-Whites image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 12 large cookies

Number Of Ingredients 17

8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 eggs
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon pure vanilla extract
1/8 teaspoon pure lemon extract
1 1/4 cups cake flour
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon pure vanilla extract
Chocolate Icing:
1/2 vanilla icing recipe
2 tablespoons cocoa powder
2 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees.
  • Line a baking sheet with waxed or parchment paper. In a mixer, cream the butter. Add the granulated sugar and beat until fluffy. Add the eggs, milk, and extracts and mix to combine. In a large bowl, combine the flours, baking powder, and salt and mix well. Add the dry ingredients to the sugar-egg mixture and mix to blend. Using an ice-cream scoop, scoop the dough onto the prepared pans. With a spatula, press and spread each cookie into a circle about 5 inches in diameter and about 3/8-inch thickness. Bake for about 20 minutes, until golden. Let cool on wire racks.
  • Icing: In a medium bowl, stir the sugar, milk, and vanilla together until it forms a smooth icing. Transfer half of the icing to another bowl and stir in the cocoa powder and milk until smooth.
  • When cool, turn cookies over, so the flat side faces up. Spread white icing on half of each flat surface, then spread the other half with chocolate icing. Let set at room temperature for 30 minutes.

MINI WHITE PIZZAS



Mini White Pizzas image

I make these savory pizzas in advance and freeze them. Then I can bake them whenever I need a quick appetizer or snack. They are so delicious! -Jocelyn Hook, Swoyersville, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 8 mini pizzas.

Number Of Ingredients 7

1-1/3 cups shredded part-skim mozzarella cheese
1/2 cup mayonnaise
1-1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 English muffins, split

Steps:

  • In a small bowl, combine the first 6 ingredients. Spread over muffin halves; place on a baking sheet. Broil 3-4 in. from the heat for 5-8 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 214 calories, Fat 14g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 358mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

BITE-SIZED BLACK-AND-WHITE COOKIES



Bite-Sized Black-and-White Cookies image

It's the sweetest of dilemmas. Chocolate first, or vanilla? Don't worry if you can't choose -- these cookies are just the right size to eat in one bite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 12

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
3/4 teaspoon pure vanilla extract
1/3 cup low-fat buttermilk
2 cups confectioners' sugar
1 tablespoon plus 1 teaspoon light corn syrup
2 1/2 teaspoons fresh lemon juice
1 tablespoon unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Sift flour, baking soda, and salt into a bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix butter until creamy, about 2 minutes. Add granulated sugar; mix until fluffy, about 3 minutes. Mix in egg and 1/2 teaspoon vanilla. Mix in flour mixture in 3 batches, alternating with the buttermilk.
  • Roll tablespoons of dough into balls (or use a 1/2-ounce-capacity ice-cream scoop); place them 2 inches apart on lined sheets. Bake until bottoms turn golden, about 10 minutes. Transfer to wire racks; let cool.
  • Whisk confectioners' sugar, corn syrup, lemon juice, remaining 1/4 teaspoon vanilla, and 1 tablespoon water in a small bowl until smooth. If necessary, add more water (icing should be a bit thicker than honey). Transfer half to a small bowl. Stir in cocoa; if necessary, thin with water. Spread white icing on half of each cookie's flat side, and cocoa icing on other half; let set 30 minutes.

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