| pink cookies
Posted: 10/10/2009 8:31:47 AM | OP,, I'm curious about why you don't want to use food coloring in your cookies. If you don't mind, can you share the reason with us?
tb | |
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| pink cookies
Posted: 10/10/2009 5:56:09 PM | i've never used food coloring. it seems almost like cheating...to me. it would sit on my cabinet shelf taking up space because i'd never use it again.
and, knowing me, i'd probably spill it while wearing a white sweater or something.
and at work, i have a reputation of being a purist when it comes to food. if i used food coloring and someone found out, i'd never live it down! | |
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| pink cookies
Posted: 10/12/2009 11:56:06 AM | Hey there Juniper
One thing to keep in mind is that if you're still going to a shortbread, I don't think those tend to have any liquid in them, just the flour and butter usually. Roses are loaded with formaldehyde so depending on how serious a purist you are, you might want to reconsider. I know I wouldn't touch a food with rose it in for that reason (but then I"m already sick from chemicals and that does make a difference) . It (formaldehyde) is a natural ingredient after all. If you use the jello idea to keep it solids, you're still getting food coloring. So I'm still stumped.
Change up the cookie for one that has a little liquid in the recipe (can't think of one off the top of my head) and use your CB juice sub. I have to tell you though, when I've experimented with coloring the cookie I haven't thought the results worth looking at here at home, let alone taking for a party; one of those things that sounded better in my head. Maybe little cakes would work better, petitifour types.
Let us know how you resolve this . It's a good lab. | |
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| pink cookies
Posted: 10/12/2009 8:33:05 PM | | I thot Captain Girly Girl's idea about freeze dried strawberries sounded like the PERFECT solution to a coloring agent that wouldn't add fluids to your recipe ... I don't know where to GET freeze dried strawberries tho ... did you decide against that solution? if so, why? I must have missed that post! | |
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| pink cookies
Posted: 10/13/2009 1:07:21 AM | | Oh wow I missed the one about freeze dried strawberries too. Too much on my plate right now. Of all the suggestions, it's the only one that seems logical. | |
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| pink cookies
Posted: 10/13/2009 10:13:40 AM | Woo hoo! My suggestion voted best! ;)
I get my freeze dried strawberries at Bulk Barn, but its a Cdn store. I'd try health food stores or bulk food stores. Or, I'd buy a box of red berry special K and pick out all the freeze dried strawberries... | |
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| pink cookies
Posted: 10/13/2009 12:18:51 PM | LAFFIN ... what a GREAT idea! ... red berry Special K !!!
it does sound wonderful, tho ... I could use it in LOTS of things ... like TEA! thanks ... I'll be checking out the health food stores ... I live in rural California ... there's probably ONE health food store in town! | |
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| pink cookies
Posted: 10/23/2009 2:34:54 AM | I'm a little late to the party, but I made these today and read your question tonight. 
I didn't bother straining the raspberries; I had some in the freezer and by the time I (nuked) them with the sugar, they were mushy enough to just mix in (I kind of like the seeds in there, anyway). I also added lemon juice (I'd made them before and they needed more lemon).
They are definitely pink, though! And they aren't rock-hard like some biscotti.
RASPBERRY LEMONADE BISCOTTI
3/4 cup fresh raspberries
2 tablespoons white sugar
1 cup butter, softened
1 1/3 cups white sugar
3 eggs
2 teaspoons grated lemon zest
4 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Place the raspberries and 2 tablespoons of sugar into a small saucepan over medium heat. Bring to a boil. Cook, stirring occasionally, until reduced by about 1/3. (Or just nuke them for a minute or two to dissolve the sugar and don't worry about reducing it.) Remove from heat, and strain through a sieve to remove the seeds. Set aside to cool.
In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the raspberry sauce and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes. (I refrigerated it for a couple hours so it is easier to work with, then made the logs and left them in the refrigerator overnight.)
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets (or use parchment paper).
Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
(REALLY, REALLY great hint I found . . . before cutting them, spray lightly all over with room temperature water and let sit for 5 minutes before slicing (I also use an electric knife to slice it) . . . it doesn't crumble at all when you are cutting it.)
Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down.
Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.
Sigh . . . there will be other pink parties! | |
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