White, not technically a color, is my absolute favorite non-color--especially when it comes to dinnerware and kitchenware. I have an ever expanding collection of whiteness that M fears will take over the apartment and turn it into a ceramic Antarctic.
White has other associations, such as weddings, that I can appreciate from a rainbow’s distance. Ever since realizing a few critical truths about myself at a young age, I’d given up on the idea of being one-half of a couple having such a ceremony with family and friends in attendance. One can always play dress up and make believe, but never in my teenage years did I ever think it would be part of my life.
The unattainable didn’t stop me, of course. Just as my dislike for celebrating Valentine's Day at a restaurant with other couples, I do not equate a wedding as a necessary step to seal the love I have for another person, in this case, M.
This possibility of a wedding never entered my mind . . . until recent years. So far, same-sex couples can only get marry in a handful of states—a slow start, but a start.
When even the contentious UN passes an LGBT Human Rights Resolution, there’s some hope. The other recent news on the topic that could bring another dimension of white ware into our lives is the bill for same-sex marriage in New York State. It has already passed in the House and it's up to the Senate to make it happen. Just think of the possibilities the passage would bring—correcting a civil rights imbalance and electrifying the state economy with a flood of fabulous marriage ceremonies and receptions.
As Gay Pride weekend is upon us, I can't help but think that in order for the LGBT community to achieve the color of white nationwide, we must continue to embrace the power of the rainbow. Through diversity and individuality, we accept everyone with dignity and respect.
These Rainbow Cookies are my dedication & appreciation for everyone who has the heart to fearlessly love themselves and their partners. Have a cookie and radiate some joy. Happy Pride!
recipe by hungry rabbit
yield: about 40 cookies
2 large egg
2/3 cup plus 2 tablespoon granulated sugar (5-1/2 ounces)
2 teaspoons lemon zest, from 1 lemon, freshly grated
2-1/2 sticks (10 ounces) unsalted butter, softened
1/2 teaspoon table salt
1 teaspoon vanilla extract
3 cups unbleached all-purpose flour (15 ounces)
1 teaspoon large egg white , lightly beaten
food coloring: red, orange, yellow, green, blue, purple
1. Place egg in small saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let sit 10 minutes. Meanwhile, fill small bowl with ice water. Using slotted spoon, transfer egg to ice water and let stand 5 minutes. Crack egg and peel shell. Separate yolk from white; discard white. Press yolk through fine-mesh strainer into small bowl.
2. Add sugar and lemon zest to a bowl. Use finger tips and rub the mixture until in resemble pale yellow wet sand.
3. In bowl of stand mixer fitted with paddle attachment, beat butter, sugar mixture, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula. Turn mixer to low, add vanilla, and mix until incorporated, about 30 seconds. Using rubber spatula, press dough into cohesive mass.
4. Divide dough in six equal portions; add food coloring to each piece and mix to achieve desire color. Roll each portion, on a piece of plastic wrap, into a long strip about 3 x 11 inches, 1/4 inch thick.Wrap each strip with the plastic wrap and chill until firm, about an hour.
5. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Place purple dough on a cutting board and brush with egg white. Place blue dough on top of purple and brush with egg white. Repeat with remaining dough in the order of green, yellow, orange and red (see photos). Using chef’s knife, slice dough into 1/4-inch-thick rectangles. Place cookies 1 inch apart on baking sheets.
6. Bake cookies for 14-16 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; using thin metal spatula, transfer cookies to wire rack and cool to room temperature.