Pumpkin Roll Out Cookies Food

ROLL-OUT COOKIES

Steps:

• Pre heat oven to 400F degrees.
• In a large bowl cream butter and sugar with electric mixer.
• Beat in egg and vanilla.
• Mix flour and baking powder.
• Add 1 cup at a time,combining after each addition.
• You will need to add last 3/4 cup by hand.
• Do not chill dough it will be stiff.
• Divide dough into 2 balls.
• On floured surface roll out to 1/8 inch thickness.
• Use any cookie cutter and cut away.
• Bake for 6-10 minutes or until light brown.
• Enjoy!

PUMPKIN ROLLOUT COOKIES

Steps:

• Preheat oven to 375ºF In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest.
• Add the pumpkin, egg yolk, and vanilla.
• Gradually add the flour and spices.
• Mix with your hands to create a soft dough.
• Wrap in plastic and refrigerate for 30 minutes.
• Divide dough into two pieces.
• Roll out each piece to 1/8-inch thickness on a floured surface.
• Cut into shapes with cookie cutters.
• Place on ungreased cookie sheet and bake for 10-15 minutes.
• Optional: Decorate with favorite frosting and candies if desired.

PUMPKIN SPICE ROLL-OUT SUGAR COOKIES. | LIFE'S A BATCH RECIPE - (4.5/5)

Steps:

• Cream together the butter and brown sugar until light & fluffy (about 3-4 minutes on medium speed). Add in the turbinado sugar, and cream for an extra minute or so. Add the baking powder, salt, and pumpkin pie spice; mix well. Add the egg & milk; beat well. Add the flour, mixing until well-combined. The dough should be soft & not sticky. Turn out onto sheets of waxed paper & roll. Cut out shapes, and transfer to baking sheets lined with parchment paper or Silpat liners. Freeze sheets for 10 minutes. Meanwhile, preheat oven to 365°F. Remove cookies from freezer and bake for 8-10 minutes, or until the edges begin to have a hint of brown. Cool cookies on baking sheet for 2-3 minutes, and then remove to a wire rack to cool completely. Decorate with royal icing, if desired. These are FABULOUS plain, too! ** Substitutions: You can substitute regular granulated sugar for the turbinado sugar. You'll lose those little bits of "crunch," but the end result is just as tasty. Alternately, you can also use just the brown sugar, but you'll need to increase it to 1 1/4 cups total. You can use regular all-purpose flour with great results as well. It is not quite as dense as whole wheat flour, so make sure you change the amount to about 3 1/4 cups of all-purpose flour instead.

PUMPKIN-SHAPED ROLLOUTS

Steps:

• In a large bowl, cream the shortening, sugar and orange zest until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. pumpkin cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool. , In a small bowl, combine the butter, confectioners' sugar, vanilla, orange zest and enough orange juice to achieve spreading consistency. Remove 1/2 cup frosting; tint green. Tint remaining frosting orange. Frost cookies with orange frosting; add leaves and vines, using reserved green frosting.

CUTOUT PUMPKIN SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; chill for 1 hour or until firm. , On a surface dusted with confectioners' sugar, roll dough to 1/8-in. thickness; cut with a 3-in. pumpkin-shaped cookie cutter. Cut a 1-1/2-in. pumpkin from the center of half the cookies and remove (set aside small pumpkin cutouts to bake separately). , Place on greased baking sheets. Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg whites; sprinkle with almond mixture. Bake at 350° for 6-8 minutes or until lightly browned. Remove immediately to wire racks to cool completely. , Spread 1-1/2 teaspoons of apricot preserves on the bottoms of the solid cookies; place cookies with cutout centers, almond side up, over filling.

PUMPKIN SUGAR COOKIES

Steps:

• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in egg until smooth. Mix pumpkin and vanilla extract into creamed butter mixture; add cinnamon, salt, and baking powder. Stir flour into pumpkin-butter mixture just until dough is mixed. Refrigerate dough, 2 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Roll dough on a floured work surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 6 to 8 minutes.