Tuesday, November 24, 2009

Pumpkin Roll-Out Cookies

Here's a recipe for pumpkin cookies that you can roll-out and cut with cookie cutters. I made these tonight with my husband and children using the pumpkin puree I froze after Halloween.

My children loved making them and eating them. Since they contain pumpkin and minimal sugar, I was happy to let them have their fill!

The recipe came from allrecipes.com.
3/4 cup unsalted butter
1/2 cup packed brown sugar
1 tablespoon orange zest
1/2 cup solid pack pumpkin puree
1 egg yolk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 pinch salt
1. In a medium bowl, cream the butter, brown sugar, and orange zest. Stir in the pumpkin. Add the eggs and vanilla, mix well. Sift together the flour, cinnamon, ginger, nutmeg, and salt; stir into the pumpkin mixture. Chill dough for 30 minutes.
2. Preheat oven to 375 degrees F (190 degrees C).
3. On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut into desired shapes and place onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Decorate with frosting or candy.
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