I think one of the best qualities of pumpkin when used in baking is that it's a natural food dye. No need to use any red and yellow artificial dyes, because pumpkin makes for a natural, muted orange, perfect for fall! Case in point: these Pumpkin Spritz Cookies. They are yummy, buttery and I dare-you-to-eat-just-one. Enjoy!
Pumpkin Spritz Cookies
Ingredients:
- 1 1/2 cups butter
- 1 cup packed brown sugar
- 1 egg
- 3 Tablespoons pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon pumpkin pie spice
- 3 3/4 cups flour
- 1 teaspoon baking powder
Directions:
::Preaheat oven to 375 degrees F. Cream together butter and sugar.
::Add in egg, pumpkin, vanilla and almond extracts and blend well.
::Sift together flour and baking powder and gradually incorporate into creamed mixture.
::Do not chill! Spoon dough into a cookie press (I use this one with the pumpkin attachment) and press cookies onto ungreased baking sheet. I press twice per cookie (two clicks).
::Bake for 8-10 minutes or until lightly browned. Remove cookies from sheet and cool on a rack.
Disclosure: This post contains affiliate links. By clicking on these links, you are helping to support this blog! Thanks!
No comments :
Post a Comment
Leave a comment!