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Wednesday, October 26, 2011

Pumpkin shortbread cookies

Coffee shortbread cookies with mallowcreme pum...Image via Wikipedia
. Here is a delightful little recipe for yummy shortbread cookies that will make your home a favorite stop during the holidays. 

Orange food coloring
3 ½ cups of all purpose flour
1 cup of granulated sugar
¼ teaspoon of salt
1 tsp. Vanilla extract
3 sticks of butter

Icing ingredients:
1 cup of confectioners sugar
4-5 tablespoons of water
Orange food coloring
1 teaspoon pumpkin pie spice

Preheat oven to 350 degrees
In a large bowl, cream together sugar and butter, once thoroughly combined add the Vanilla extract.
In a separate bowl, sift salt, and all purpose flour together. Add flour mixture to creamed butter and sugar to make a thick shortbread batter. Mix on a medium to slow speed and then place shortbread dough onto a piece of plastic cling wrap or wax paper. Place an additional piece of wax paper on top of your flattened dough and refrigerate for around half an hour.
Once chilled, remove plastic wrap/wax paper from dough and place flattened dough on a lightly floured surface and use cookie cutters to cut out shapes of pumpkins and Halloween shapes. Place evenly on an ungreased baking sheet for best results. Bake at 350 for 20 to 25 minutes.

While cookies are baking, prepare the icing simply by mixing the confectioners sugar with pumpkin pie spice and 4 to 5 tablespoons of water. Mix until it is to the consistency desired. Add a few drops of orange food coloring and stir until well incorporated. Place icing in refrigerator until cookies are thoroughly cooled. Once cookies have cooled, either pipe icing on to the cookies or spread over them with a butter knife. Candy corn, colored sugar crystals and even plastic Halloween spider rings are all cut little embellishments the kids will love!

For  great low carb recipes, see: The Low Carb Kitchen.
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