SPICED THANKSGIVING SUGAR COOKIES
The dough for these spiced autumn cookies is easily made in a food processor, much like pie dough, but with softened butter. We pulse the sugar first to finely grind it, which gives the cookies their tender and crunchy texture. Have fun with decorating-make fall leaves or turkeys using halved candy corns or pecans for the tail feathers.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield About 2 1/2 dozen cookies and 2 cups icing
Number Of Ingredients 12
Steps:
- For the cookies: Put the sugar in a food processor and pulse a few times to finely grind. Add the flour, pumpkin pie spice, baking powder and 1/2 teaspoon of salt and pulse just to combine.
- Add the butter and pulse until all of the butter is incorporated into the flour and the mixture is sandy. Add the egg and vanilla and pulse until the mixture comes together in big clumps.
- Turn the dough out onto a clean work surface and knead a few times to form a ball. Divide the dough in half, pat into 2 discs about 1/4-inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Let the dough sit at room temperature for a few minutes to make rolling easier. Put 1 disc of dough between 2 pieces of parchment paper and roll out the dough to 1/8-inch thick. Cut out with desired cookie cutters and arrange on one of the prepared baking sheets about 2 inches apart. Bake until the bottom of the cookies are golden brown, 10 to 12 minutes. Cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining dough. Gently gather any scraps into a ball and press into another disc. Chill the disc until firm enough to roll and cut out as many cookies as possible.
- For the icing: Sift the meringue powder and confectioners' sugar together in a large bowl and add 6 tablespoons water. Beat with an electric mixer on medium-high until the mixture is glossy and soft peaks form, 3 to 4 minutes. Add food coloring if using or divide into several batches and color with different shades of food coloring. Decorate cookies as desired. The cookies can be store in an airtight container at room temperature for up to 3 days.
PUMPKIN SPICE ROLL-OUT SUGAR COOKIES. | LIFE'S A BATCH RECIPE - (4.5/5)
Provided by dedmund
Number Of Ingredients 9
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 SPICE CUTOUTS
Through all the years I've been baking, I've never come across a pumpkin cookie recipe that you can actually cut out with cookie cutters. (Most I've found are drop cookies.) Each bite tastes just like pumpkin pie-delicious! -Marion Kearley, Ladner, British Columbia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- Cream shortening and sugar until light and fluffy. Beat in pumpkin pie mix and molasses. In another bowl, whisk next 6 ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap. Refrigerate several hours, until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. pumpkin-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely., For icing, beat confectioners' sugar, butter and enough milk to reach spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.
Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 94mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN SPICE SUGAR COOKIES
Make and share this Pumpkin Spice Sugar Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 48m
Yield 2 dozen
Number Of Ingredients 7
Steps:
- In a mixing bowl, add four and baking soda; stir gently to mix; set aside.
- In another mixing bowl, blend butter and powdered sugar together.
- Add in pumpkin pie spice, vanilla, and egg; stir to combine.
- Mix in the flour mixture; blend well.
- Cover dough and refrigerate for at least 2 hours.
- Roll dough out on a lightly floured surface; cut into desired shapes with cookie cutters.
- Bake in a 350° oven on ungreased cookie sheets for about 8 minutes or until golden.
Nutrition Facts : Calories 1837.1, Fat 96.3, SaturatedFat 59.5, Cholesterol 337, Sodium 1481.5, Carbohydrate 222.6, Fiber 4.9, Sugar 89, Protein 22
PUMPKIN ROLLOUT COOKIES
Make and share this Pumpkin Rollout Cookies recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 30m
Yield 3 dozen, 24 serving(s)
Number Of Ingredients 11
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.
LARGE BATCH SUGAR COOKIES
This recipe is very versatile, and can easily be broken down into several smaller parts to add different ingredients, as for Holiday cookies.
Provided by NynaB
Categories Dessert
Time 10m
Yield 10 dozen cookies
Number Of Ingredients 9
Steps:
- Mix together flour, salt, soda, and baking powder and set aside.
- Cream butter and sugar together until light and fluffy. Add eggs, one at a time, and beat well. Add vanilla, beat. Add milk, beat. Slowly add in the flour mixture, one to two cups at a time, and mix well.
- When all ingredients have been added in, cover with plastic wrap and refrigerate at least two hours or overnight before baking.
- Before baking, preheat the oven to 350.
- Scoop dough by teaspoon-fulls and roll into balls, then place onto cookie sheet. Use a kitchen glass dipped in white sugar to flatten the balls of dough. Bake in preheated oven aprox 12 min, or until golden.
- Let set on cookie sheet for aprox 3 min, until firm, then transfer to cooling rack, or wax paper, to cool completely.
- *These can also be sprinkled with Cinnamon before baking to make Snickerdoodle or Spice Cookies.
Nutrition Facts : Calories 859.8, Fat 39.3, SaturatedFat 24.1, Cholesterol 162.1, Sodium 879.9, Carbohydrate 118, Fiber 2, Sugar 60.4, Protein 10.3
PUMPKIN SPICE SUGAR COOKIES
Steps:
- Place the butter and brown sugar in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and vanilla. Beat until just combined.
- Whisk together the flour, 1 tablespoon of the pumpkin spice mix, the baking powder and salt in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining half of the dry ingredients until a thick dough comes together. Chill for at least 1 hour or overnight.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Combine the granulated sugar with the remaining 1 teaspoon pumpkin spice mix in a small bowl.
- Shape the cookie dough using a heaping tablespoon and roll between your palms to form a round ball. Repeat until all the dough is rolled into balls. Place the balls into the spiced sugar and toss until completely coated. Place onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Use your palms or the tines of a fork to press the cookies into thick disks.
- Bake until golden brown, 10 to 12 minutes.
PUMPKIN-SPICE SUGAR COOKIES
I've been making these quick and easy cookies for over 20 years. They're the first to go at our annual church bake sale.-Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour and pie spice; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with cinnamon sugar., Bake until edges are light brown, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Freeze option: Transfer wrapped disks to an airtight container; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare and bake cookies as directed.
Nutrition Facts : Calories 96 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 34mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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