Flamingo Cookies DIY The Flair Exchange made this flamingo cookie to be very easy to prepare.
Their photoset has the step by step process used to create this amazing cookie. I also copied their sugar cookie and royal icing recipe but in case of difficulties I have a direct link to their website linked under their company name. Lets get pink!
SUGAR COOKIE RECIPE
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 large egg, lightly beaten
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Whisk together flour, salt, and baking powder in a medium bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy.
- With mixer running, add egg, milk, and vanilla; mix until well combined.
- With the mixer on low, slowly add the flour mixture. Mix until just combined.
- Move dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
- On a lightly floured work surface, roll out dough to 1/8-inch thickness.Cut with your cookie cutter.
- Transfer to prepared baking sheets, leaving an inch in between. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
ROYAL ICING RECIPE
- 1 lb powdered sugar
- 5 tablespoons meringue powder or 2 large egg whites
- food coloring
- In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mix on low speed, add a 1/2 cup water. For flooding, gradually add more water a tablespoon at a time until you reach a consistency where the icing is ribbon-ing. Mix until icing holds a ribbon like trail on the surface of the mixture for 5 seconds when you raise the paddle.
- Separate and divide the icing into bowls and tint each, one with pink and the other with yellow food coloring.
I found this amazing Old Fashioned Pink Popcorn recipe by Domestic Dream Boat
- 6 oz popcorn kernels
- 2/3 cup whole milk or half and half
- 1 Tbsp white corn syrup
- 1/4 tsp salt
- 2 cups granulated sugar
- 1 tsp vanilla
- in red or pink food coloring I used Wilton Gel Color Rose
Pop popcorn using an air popper or in a pot. This makes a large amount (about 24 cups) of popcorn, so you may have to do it in 2 batches. Place into one or two large bowls and set aside.
Stir milk, corn syrup and salt together in a small saucepan. Pour sugar into the center of the saucepan, being careful not to get any on the sides of the pot. Bring to a boil over medium heat, stirring until sugar is completely dissolved.
Stir occasionally until mixture reaches 230°F, the soft ball stage. Remove from heat and stir in vanilla and food coloring (several drops of red should do, or about 1/2 a toothpick dipped into gel color).
Working quickly, pour sugar mixture evenly over popcorn and stir until the popcorn is evenly coated. Spread popcorn over 2 large baking sheets to dry. Once popcorn is completely dry, store in airtight bags or containers.
Melting Chocolate into Flamingo Trays
Here is an easy solution for adding more details to our dessert table
we could simply melt some pink candy melts
into these cool ice-trays with little flamingo shapes
MELTING CANDY MELTS
Place your candy melts in a microwave-safe bowl and heat in the microwave for 1 minute only at 50% power.
Stir. They won’t look melted, but that is okay, stir + stir + stir. Place back in Microwave for another 30 seconds at 50% power.
Stir and stir again, It will still be thick, but stir well for about a minute. Place back in the microwave for 30 seconds at 50% power again.
Stir again for 2 minutes, then check the temperature on your candy melts. If they are warmer, just set down the bowl and let them sit for a few minutes to cool off. If it’s still clumps, just walk away and let it sit for a few minutes.
After a few minutes try stirring again and you will find the clumps are melting and it will be getting thinner.Repeat until you have nicely melted candy melts!
Shortening is the answer if the candy melt doesn’t want to cooperate ! If you find your candy melts are too thick, add a spoonful of Crisco shortening. Once it is stirred in, let it sit for a few minutes. The warm candy melts will melt the shortening, which will in turn thin out the candy melts.