October is Breast Cancer Awareness Month. It is astonishingly sad that if you ask a room full of people what this means to them, almost everyone will have a story or connection. They have or had breast cancer, a family member or friend has or had breast cancer, they have lost someone to breast cancer, they know a survivor of breast cancer, they are already taking steps to prevent getting breast cancer, and the stories go on and on.
To help spread awareness I wanted to create a cookie that celebrated the strength of those who have struggled with breast cancer and the strength of those who have supported someone in their journey as well. What better iconic symbol of female strength than Rosie the Riveter. She is updated a little to modernize her with a new outfit, a tattoo, and of course a pink sprinkle headband.
I wanted to make this cookie special from start to finish, beginning with a twist to my standard sugar cookie recipe. To give the cookies a pink tint and spark of flavor, I added dehydrated strawberries and bananas. See my Strawberry Banana Sugar Cookie Recipe Below. I covered my pink cookie base in a layer of royal icing and then airbrushed it to achieve a pink background. The pink ombre effect was inspired by the Pink Ombre Sprinkle Mix by Sprinkle Pop Shop. Why have one shade of pink when you can have them all!
My canvas was then ready for Rosie. I painted her on using gel food coloring and a bit of water. I decided to highlight her tattoo with a pop of hot pink. Then it was time to adorn her with sprinkles! I wanted to use the sprinkles in a unique way. Don’t get me wrong, a cookies covered in sprinkles in always a good idea, but I love trying to use sprinkles in new and interesting ways too. I felt like the bright Pink Ombre Sprinkles would be amazing as a POP of color on Rosie. I chose her headband because it was always a very integral part of her iconic look.
My hope is that this lovely pink lady represents the strength of those who have or are battling breast cancer. You astound me with your grace and beauty.
Strawberry Banana Sugar Cookies
1 cup salted butter
1 cup sugar
2 tsp vanilla bean paste
1 tsp baking powder
*1/2 cup crushed dehydrated strawberries
*1/2 cup crushed dehydrated bananas
2-3 cups flour
3 tbsp meringue powder
5 tbsp water
1 tsp vanilla extract
1 tbsp light corn syrup
1 lb powdered sugar
* You can crush the dehydrated fruit in a food processor
Preheat oven to 350 degrees.
Cream the butter and sugar. Add the egg and vanilla and mix until incorporated. Separately combine 2 cups of flour with the baking powder and add slowly to your wet ingredients. Mix in the strawberries and bananas. Slowly add the remaining cup of flour if needed. Your dough will be ready when it pulls away from the sides of the bowl.
Roll cookies to your desired thickness and cut. Bake for 12-15 minutes. (for 3 inch cookies). This recipe makes about 20, 3 inch cookies.
While the cookies are baking, make your royal icing.
Mix the meringue powder and water until fully incorporated and frothy. Add the vanilla and corn syrup. Mix in the powdered sugar on low to incorporate and then on high until your icing turns white and fluffy. For this recipe, you need a flood consistency, so you can continue to add water to your icing until your desired consistency is reached. My suggestion would be a 10 - 15 second flood which means if you “cut” your icing with your spatula, it will smooth out on its own in 10 - 15 seconds.
When your cookies are done baking, let them cool 5 minutes on the baking sheet, before transferring them to a wire rack to cool completely. When the cookies are cooled you can decorate!