Pink Chocolate-Filled Kisses ~ Soft and crumbly, these mouth-popping size sandwich cookies are a crowd pleaser wherever they go.
I usually make these cookies plain, but this time around I made them pink for my friend Jen’s Think Pink fundraising party. October is Breast Cancer Awareness month and Jen is a big supporter of The Cause.
My contribution for the party is dessert. I will be bringing these cookies, some cupcakes and some mini pink cakes. Yes, that means you will be seeing a few more pink themed desserts. And aside from the party I am entering this creation in the 3rd Annual The Power of Pink Challenge headed up by Jen of Beantown Baker.
And if you know me, you know, I’m not much for working with food color. In fact, I try to limit my work with it to sugar cookies for Valentines, Halloween and Christmas.
That said, I misjudged the dying of the cookie dough and found myself resorting to Twitter for some help. Thankfully Vanessa of A Secret Forest, Alessio of Recipe Taster and Kim from RGBistro steered me right and advised me that kneading it in after the creaming stage would be fine.
So instead of a dirty brown pink, I was able to turn out the nice pink shade you see in the picture.
A few notes:
- If you are using regular vanilla extract, keep in mind the brown shade will slightly alter your intended shade so add a few extra drops.
- If the shade is not quite right after combining the flour, flatten out the dough and smear a few drops of food color until desired shade is achieved. This dough is forgiving and the extra handling does not affect the texture.
- Roll your cookies as round and as smooth as possible, as any wrinkle or lines will show in the end result.
- I usually use Ateco for my food coloring, but I’m testing out Ameicolor’s line based on some recommendations and I have to say I really like it.
Pink Chocolate-filled Kisses
- 1 cup of unsalted butter, room temperature
- 1/4 cup of confectioner sugar
- 1/4 cup of granulated sugar
- 1 tablespoon of vanilla extract
- 4 drops pink food coloring
- ½ teaspoon salt
- 2 cups flour
- 2 tablespoons of unsalted butter, room temperature
- 2 oz semi -sweet chocolate
- Cream butter, both sugars and salt on medium speed with a paddle attachment until light and fluffy. Add the vanilla and food color then beat until incorporated. Add the flour and beat on low until just combined.
- Scoop a teaspoon of dough and roll into a circle between the palms of your hand. Place balls 1 inch apart on an ungreased cookie sheet. Bake at 350 degrees F for 8-10 minutes or until bottoms are slightly golden. Transfer cookies to a wire rack until completely cooled.
- For the filling: Place chocolate and 2 table spoons of butter in a heat proof bowl. Place bowl over (not on) simmering water, stirring occasionally until melted. Let cool until chocolate is warm when placed on your lips, about 8-10 minutes.
- Using an icing spatula, spread a small amount of chocolate on the bottom of a cookie. Place second cookie on top of chocolate to form a sandwich. Cool completed cookie sandwiches on a wire rack.
- Cookies will store for up to 1 week in an airtight container.