International Women's Day Boobie Cookies
In honor of National Women’s Day we made boobie cookies because real women come in all colors, shapes, and sizes 🤗 They are CEOs, teachers, scientists, waitresses, and stay at home moms and they all should be equally respected!
Strong women lift each other up. They don’t tear each other down. I love being a woman and a mother and I am so very blessed to be surrounded by strong women who support me and my girls. And to all the men, if you have a strong woman in your life who supports you, stand beside her. If you have a strong woman who loves you, love her unconditionally. And if you have a strong woman that cherishes you, cooks for you, and sets you straight, marry her. 😏 Here’s to strong women. May we know them. May we be them. And may we damn well raise them 🖤 #Internationalwomensday
Boobie Butter Cookies
Ingredients for Butter Cookies
1 1/4 cups confectioners' sugar
1 cup + 2 tablespoons salted butter, room temperature
1 large egg yolk
1/2 teaspoon salt
1/4 teaspoon Vanilla
2 3/4 cups King Arthur Unbleached All-Purpose Flour
Royal Icing Ingredients
3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar
1. Combine sugar, butter, egg yolk, salt, and vanilla, beating until smooth. Add flour, mixing until smooth. ** The mixture will seem dry at first, but will suddenly come together. If it doesn't, dribble in a tablespoon of water.
2. Divide the dough in half, shape each half into a flattened disk, and wrap in plastic. Refrigerate for 2 hours, or overnight. When you're ready to bake, remove the dough from the refrigerator, and let it soften for about 20 to 30 minutes, until it feels soft enough to roll. It should still feel cold, but shouldn't feel rock-hard.
3. Sprinkle your rolling surface with flour, and flour your rolling pin. Working with one piece of dough at a time, roll it 1/8" to 3/16" thick. Use a heart cookie cutter to cut heart shapes (turn upside down for boobies). Re-roll and cut the dough scraps. Place the cookies on ungreased or parchment-lined baking sheets. They can be close together. They don't spread very much as long as the dough is still pretty chilled.
4. Bake the cookies in a preheated 350°F oven for 12 to 14 minutes, until they're set and barely browned around the edges.
5. Remove the cookies from the oven, and cool. Repeat with the remaining piece of dough, rolling, cutting, and baking cookies.
6. To make the royal icing, combine ehh whites and vanilla and using a hand mixer, beat on medium-low until egg whites are frothy.
7. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 minutes. Add light brown food coloring, if desired and place in a piping bag. *I added more and more to get all the different shades and made all the "nipples" with the darkest shade at the very end. (This way I only used one bowl to mix the shades.)
TIPS: If the frosting is too thick add a 1/4 tsp of hot water and mix. We used sprinkles for the necklaces.
Yield: about 5 dozen 2" cookies.