October is Breast Cancer Awareness Month, a subject near and dear to my heart. So, every year, we must find some cute and delicious way to celebrate. Nothing is prettier in pink than a piglet. So, we’re making Piggy Cookies! Truthfully, there’s never a wrong time for making (and EATING) cookies, especially these buttery, delicately crisp sweeties.
Prep: 15 mins
Chill: 30 mins
Bake: 8-10 mins
Makes: about 2 dozen piggies
1 1/2 sticks butter, @ room temp
1/2 cup powdered sugar
1 free-range egg, @ room temp
1 Tb milk
1 tsp vanilla
1 cup flour
3/4 cup cornstarch
pinch of salt
black sesame or caraway seeds
red food coloring
Cream butter, gradually add sugar until light and fluffy.
Beat in egg, milk and vanilla.
Sift flour, cornstarch and salt over mixing bowl.
Mix just until incorporated.
Shaped into ball and wrap in plastic.
Transfer to fridge and chill at least 30 mins
Preheat oven to 350*F.
Line a baking sheet with parchment paper.
Tint 2 Tb of dough with 1 dot of red food coloring (use a toothpick).
For each piggy face, roll 1 Tb of dough into a ball.
Arrange 1/2-inch apart onto prepared baking sheet.
For the ears and snout, pinch 3 tiny balls of dough and shape into 2 triangles and 1 oval.
Roll a bit larger piece of pink dough into a ball and place onto the uncolored dough ball.
Place 2 pink balls on top as ears and pinch gently to shape like triangles.
Use a toothpick to press black sesame/caraway seeds into place for eyes.
Use a toothpick to pierce 2 holes into the snout.
Repeat the process for each piggy.
Remove from oven and let them rest on the baking sheet 5 mins before removing them to finish cooling on a metal rack or stuffing your face.