Sad to be missing the gay Pride celebration in NYC this month, I will be there in spirit.
This post was originally was supposed to showcase something sparkly and fluffy like last year. A fabulous creation like cookies with feather boas or cupcakes with tiaras. But as much as I love celebrating Gay Pride with frivolity, I can't jump over the gay marriage issue this year. I've made protest cookies in the past but I didn't want to taint this Pride Month post with something negative. Instead I landed somewhere in the middle and made these Gay Marriage Cookies of Hope.
I have more gay and lesbian friends than straight. Most are in committed long term relationships or marriages and have many children among them. I find it beyond unacceptable they don't have the same rights as I do in my marriage.
There are so many horrendous issues facing us as humans today - hunger, poverty, natural disasters, environmental destruction and widespread economic crisis. Why there is a nano second of energy focused on preventing people having the full civil rights they are entitled to is to me the definition of insanity. Empowering productive members of society strengthens us all.
I am hoping this changes soon. Very soon.
If you are against gay marriage, don't have one.
To all who are celebrating - Happy Pride!!!!
Gay Marriage Cookies for Gay Pride
For the sugar cookies:
(Slightly adapted from Monster Fingers and Toes Cookie Recipe from Canary Girl)
- 1 +3/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick (half cup) butter, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- Preheat oven to 300 degrees F.
- Line baking sheets with parchment paper.
- Whisk together the dry ingredients and set aside.
- Beat butter until creamy.
- Add sugar and beat until combined and fluffy.
- Mix in egg until just combined.
- Add vanilla.
- Mix in dry ingredients in thirds.
- Wrap dough in plastic film and refrigerate for at least one hour.
- Roll out dough on a floured surface, cut out shapes of your choice and bake for 10 -15 minutes. I try to take them out before they brown on the edges.
- Transfer to a wire rack and let cool completely before decorating.
For the Royal Icing:
I used Bridget's recipe over at Bake at 350. Terrific instructions and tutorials on how to decorate sugar cookies with royal icing can be found over at University of Cookie.
I measured the width of the cookie and then divided it into six parts. Using a food coloring marker and the ruler, I drew lines on the cookie to provide the outline for where each color icing would be piped.
Each stripe was piped in using the outline and fill method. I waited about 15 minutes before applying each successive color.
Waiting for each color stripe to dry gave me plenty of time to make the ring decorations.
When the last color (purple) was dried. I piped a red outline around the cookie.
I cut strips from leftover yellow colored fondant and formed the rings.
Then I painted them metallic gold using disco dust.
Once the cookies were thoroughly dried, I gently pressed the rings into the tops of each cookie.
For Homemade Fondant:
- 1/2 bag (1/2 pound) marshmallows (minis melt faster but you can use regular sized ones as well.)
- 2 tablespoons of water
- 1 pound of powdered sugar
- Crisco or shortening
- plastic wrap or cling film
- Gel or paste food coloring
- Cover the inside of a heat safe bowl and a wooden spoon with Crisco or shortening.
- Place marshmallows and water in the bowl.
- Microwave the marshmallows for 30 seconds at a time stirring the mixture in between with the wooden spoon.
- When the mixture is the consistency of Marshmallow Fluff, stir in 3/4 of the powdered sugar one cup at a time.
- Cover your work surface with powdered sugar and cover your hands with Crisco or shortening.
- Dump the fondant on the sugared surface and knead the rest of the sugar in.
- Separate the fondant into different parts and color as desired by adding a few drops of gel colors at a time and kneading it in until the color is evenly distributed and you get the color you want.
- Wrap each piece in plastic wrap until you use it.
- Wrap leftover fondant tightly in plastic cling film and store in a zip lock bag.