Pink Sweeties Pretty Pink Almond Cookies Recipes

PINK COOKIES

Steps:

• Combine the cake mix,vegetable oil,eggs,and water in a large bowl and mix well.
• Fold in the chocolate chunks.
• Drop by spoonfuls onto a ungreased cookie sheet.
• Bake at 350 for 10-12 minutes.

CHRISTMAS CARDAMOM COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a small bowl combine flour baking powder and cardamon.
• In a large bowl beat butter until softened, add sugar beat until fluffy.
• Add egg and vanilla to butter mixture, mix well.
• Gradually add flour mixture into butter mixture, beating till well mixed.
• Divide dough into thirds.
• Stir red food color into 1 third, green into another third, leave remaining third plain.
• Cover each and refrigerate 1 hour.
• Take a pinch of each color dough to make 1 1/2 inch ball.
• Place 2 inches apart on ungreased cookie sheet.
• Flatten to 1/4 inch thick with a glass dipped in sugar.
• Bake 8 minutes at 350, until egde is just starting to become golden color.
• Remove and cool on rack.

PINK PANTHER COOKIES

Steps:

• Cream Sweet'N Low, sugar and butter.
• Add egg, vanilla, food color and blend.Beat at medium speed, add dry ingredients and combine.
• Wrap dough in plastic wrap and chill at least three hours or overnight.
• Preheat oven to 400ºF.
• Remove cookie dough and divide in half. On well floured surface roll out to about 1/8" thick. Cut into desired shape using a cookie cutter or knife.
• Bake on an ungreased cookie sheet 8 - 10 minutes or until edges are lightly brown. Cool 2 minutes before removing to a rack.

PINK ALMOND PARTY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 2 (9- or 8-inch) round cake pans with baking spray with flour. In large bowl, beat cake ingredients, including 2 teaspoons almond extract and 6 drops food color, as directed on box. Pour into pans.
• Bake as directed on box for 9- or 8-inch rounds pans or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint it light pink.
• Line 6-ounce custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.).
• In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
• Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
• Remove coating from bowl; peel off foil. With vegetable peeler, make urls by pulling peeler around the outside edge of block of coating. Place curls on top of cake.