"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Cathy's "Pinkies" Recipe

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This recipe for Cathy's "Pinkies", by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, May 22, 2006


4 eggs
2T. Crisco
1 1/2 stick butter or margarine
2 tsp. vanilla
3/4c. sugar
4c. flour
1/2 tsp. salt
4 tsp. baking powder
4c. confectioner's sugar
1/2c. warm milk
red food coloring
nonpareil decors

In a large bowl, mix together eggs, Crisco. 1 stick butter, 1 tsp. vanilla and sugar. Set aside.
In a large bowl stir together flour, baking powder and salt. Add this mixture to the butter, egg, sugar mix.
Roll dough into 3/4" small, round balls. Place on slightly greased cookie sheet. Bake at 350F for approximately 14 minutes. (Cookie should be slightly brown on bottom). Put cooked cookies on wax paper.
Make an icing by mixing together confectioner's sugar, 1/2 stick butter (melted), 1 tsp. vanilla milk. Add 4 or 5 drops of red food coloring until desired "pink color" is achieved.
Take cookie and dip rounded part in pink icing. Sprinkle nonpareil decors on top. Put iced Pinkie on a sheet of wax paper. Let it set a bit then place same cookie on another fresh piece of wax paper.
Note: These cookies keep best if covered. They freeze well.




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