The Adamant Black Fly Pie Contest (discussed here) has ended for another year. I will not divulge the recipe for my AWARD WINNING Black Fly Pie, mostly because it was a chocolate chess pie that I made up as I went along. But I will divulge a recipe inspired by Rose Garden Black Fly Pie and the leftover pink frosting: Rose Cookies
3 cups coconut flakes unsweetened (very important)
1/2 cup all purpose flour
One 15 oz can sweetened condensed milk
1 Tb Rose Water
Heat oven to 350-degrees. Mix ingredients together in a large mixing bowl. Roll dough into approximately 2-inch balls, put on greased cookie sheets, and press so that they are thick but flattened, with a thumb sized indentation on top. Bake until golden brown on the outside – start checking at 12-15 minutes. Put on cookie racks to cool completely before adding frosting.
1/2 cup butter (1 stick) – softened
Approximately 2 cups confectioners sugar
Milk to thin
Red food coloring
In a standing mixer beat the butter for several minutes (some people say use the whisk attachment, I use the sturdier one) until a light consistency, then on a low speed add the sugar until . . . well, until it’s the sugar-butter ratio you want in a buttercream frosting, you’ll want this one to be fairly sturdy because it’s for making flowers not frosting a cake. If it’s too sturdy, add tiny splashes of milk, while beating, until it’s thinned enough to press through pastry bag.
Add enough food coloring to make it a pleasing shade of pink.
Now, take a pastry bag fitted with a closed star tip (yes, I just now learned the name for the tip – if you don’t know then look at the same site I did here), fill the bag with frosting (hopefully I didn’t need to tell you that part), hold the tip close to the indentation on the cookie, squish out frosting to make what looks like a splotch, stop squeezing and pull the tip away straight up. If you got through that description without giggling in a juvenile humor way, then congratulations, you are a more mature person that I.
You should have ended up with a basic rosette. If you just have a blob of frosting, that works too.
If you feel bad about your decorative frosting skills, you will quickly learn there are many somewhat-addictive tutorials to look through online. Here is my top pick, showing lovely frosting roses that look nothing like the ones I pieced together (I blame lack of equipment and the 90-degree heat).