Pumpkin Rollout Cookies Revisited |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is an updated version of #76004 on this site. As a result of the comments on this recipe, this reworking turned out to be some of the tastiest cookies I've ever had. Recipe yield is too small! Ingredients:
3/4 cup butter |
1/2 cup sugar (preferably turbinado or demerarra) |
2 tablespoons orange zest |
1/2 cup pumpkin |
1 egg yolk, beaten |
1 teaspoon vanilla |
2 1/2 cups whole wheat pastry flour |
1/4 teaspoon salt |
1/4 teaspoon nutmeg (scant) |
1/2 teaspoon clove (scant) |
1 teaspoon ground ginger |
2 teaspoons cinnamon |
Directions:
1. Cream butter and sugar.
2. Blend in flavorings: orange zest, salt, cinnamon, clove, ginger, nutmeg, vanilla.
3. Incorporate yolk, then flour.
4. Divide in two balls, wrap separately and chill at least 1/2 hour.
5. Use cookie cutters on dough rolled 1/4 inch thick (thinner for crispy cookies, thicker for chewier).
6. Bake 15 minutes at 375-degrees.
7. Frost with any icing. For Haloween we used powdered sugar (maybe 3 cups? Sorry, don't know quantity) mixed with cream cheese (2 Tablespoons) flavored with orange zest (1/2 teaspoon) and maple syrup (1/4 cup). Add milk to moisten to proper consistency (just add by the dropful; a little goes a long way and you want the resulting icing thick enough not to run off the cookies). Apply sprinkles to wet frosting so they harden on top.
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