Pumpkin Rollout Cookies Food

VANILLA BUTTER ROLLOUT COOKIES

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine remaining ingredients in a separate bowl; whisk to combine.
• Gradually add dry ingredients to creamed mixture.
• Divide dough in half, flatten into disks and wrap in plastic wrap.
• Refrigerate 30 minutes, or until easy to work with.
• On a lightly floured surface roll dough out to 1/4 inch thickness.
• Cut with desired cookie cutters that have been dipped in flour.
• Place 2 inches apart on ungreased cookie sheet.
• Bake at 350°F for 8-10 minutes or until lightly browned.
• Frosting:.
• Combine all frosting ingredients in a mixing bowl.
• Beat until smooth and fluffy.
• Decorate cookies as desired.

FALL PUMPKIN ROLL OUT COOKIES

Steps:

• 1. Cream together Sugar, butter, orange zest and vanilla.
• 2. Stir in Pumpkin
• 3. Add egg yolk
• 4. Sift together flour, cinnamon, ginger, nutmeg, pumpkin.
• 5. Add dry ingredient mixture to wet slowly, mixing at low speed until dough forms
• 6. REFRIGERATE AT LEAST **30 MINUTES** This is crucial!
• 7. Preheat oven to 375 degrees
• 8. On a lightly floured surface, roll dough out to a thickness of roughly 1/8 in. Cut with cookie cutters into desired shapes.
• 9. cover a cookie sheet with parchment and bake cookies for 9-11 minutes, until firm but NOT browned on edges. Allow cookies to rest on cookie sheet 5 minutes, then remove to rack to finish cooling
• 10. Frost/decorate if desired.
• 11. Flavors are most intense the second day..if you can keep them around that long!

PUMPKIN ROLLOUT COOKIES REVISITED

Steps:

• Cream butter and sugar.
• Blend in flavorings: orange zest, salt, cinnamon, clove, ginger, nutmeg, vanilla.
• Incorporate yolk, then flour.
• Divide in two balls, wrap separately and chill at least 1/2 hour.
• Use cookie cutters on dough rolled 1/4 inch thick (thinner for crispy cookies, thicker for chewier).
• Bake 15 minutes at 375-degrees.
• 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.