Don’t these hot pink cookies look like the perfect thing to bring to potlucks and picnics all summer long?
Heather has recipes for any type of entertaining festivity. From Ladies’ Luncheon, Southern Housewarming, Backyard BBQ, Game Night, and Holiday Dinner Parties, Heather has you covered. She even shares decoration tips!
I was so happy to see a few traditional Greek recipes in the book. She has a recipe for Bougatsa that she describes as a cross between baklava and creme brulee. You can be sure that’s what I’m making next!
I will be cooking from this book for all of my summer entertaining.
Her recipes are delicious with a twist. The beet pesto pasta called to me. The macaroni and cheese with pumpkin and bacon stared me down. But ultimately, I decided to make these pretty little pink cookies. You know the first recipe I make from any cookbook has to be a dessert!
The sugar cookie dough couldn’t be easier. The berry frosting is what makes these cookies sing—fresh berries crushed and mixed with butter and powdered sugar. So pretty, so good! I used raspberries, but I’ve got my eye on some strawberries for the next batch, too.
Would you like to win a signed copy of Heather’s new book before it is released? Of course you do!
Here’s what you need to do:
1. Leave me a comment telling me your go-to recipe for entertaining. Do you use your Mom’s lasagna recipe to wow your guests? What’s your stand-by recipe?
3. Tweet about this giveaway, then leave me a comment telling me you did so.
That’s it! Good luck! I will choose a winner on Friday, April 26th at noon.
- 1 cup (2 sticks) salted butter, softened
- ¾ cup powdered sugar, plus more for rolling out the dough
- pinch of salt
- 2 large egg yolks
- 2¼ cup all-purpose flour
- ½ cup (1 stick) unsalted butter, softened
- 1½ cups powdered sugar
- 6 berries
- In a standing mixer with the paddle attachment, cream the butter and sugar together until fluffy. Add the salt and the egg yolks and continue creaming. When they are well combined, add the flour and mix until just combined. It is important to not overmix, and it is okay if the dough is a little crumbly.
- Turn the dough out onto a sheet of wax paper, and using the wax to help you, mold the dough into a disc. Refrigerate for at least 20 minutes or up to overnight.
- Preheat the oven to 325. Line 2 baking sheets with a silpat liner or parchment paper.
- Remove the dough from the refrigerator and turn out onto a surface lightly dusted with powdered sugar. Using a rolling pin, roll out the dough until it is ¼” thick, adding extra powdered sugar to keep the dough from sticking. Cut out rounds with a cookie cutter. Place the rounds on the prepared baking sheets.
- Bake for 8 to 10 minutes, but be careful not to overbake. (I like these best before they have begun to brown.) Remove the cookies from the oven and cool for a few minutes on the sheet pans. Then carefully transfer them with a spatula to a cooling rack.
- Meanwhile, make the berry icing: In a medium bowl, combine the butter, powdered sugar and berries and whip together until you have a smooth and fluffy frosting. Set aside at room temperature.
- Frost the cookies only when they are completely cool.