Monday, October 18, 2010

rolled pumpkin cookies

Are you sick of pumpkin yet? My husband is. ("What are you making? Another pumpkin recipe?") Sorry. I couldn't resist. Plus I have lots of pumpkin in the freezer. These cookies are different than the last ones - you can roll them out and ice them! I used regular royal icing and sprinkled coarse sugar on top while the icing was still slightly wet.

I also couldn't resist trying out my new tiny icing tip!

Rolled Pumpkin Cookies
*adapted from Diana's Desserts

1/4 C. shortening
1/4 C. sugar
1/4 C. brown sugar
1/2 C. pumpkin puree
1/2 tsp. vanilla
1 C. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. nutmeg
pinch of cardamom

Cream shortening and sugars. Beat in pumpkin and vanilla.

In separate bowl, sift remaining ingredients. Stir into pumpkin mixture.

Chill in the fridge for 30-60 minutes, until dough hardens slightly.

Roll out on floured surface. Cut into shapes. Bake on greased cookie sheet at 350 for 12-15 minutes, or until lightly browned.

Ice with royal icing, buttercream, or maple icing!

Eat with a cup of tea and enjoy the goodness of all things pumpkin. :)

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