Pumpkin cutout cookies
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I thought to bake these cookies for a long time, but… And one day I took the cup of pumpkin purée from the freezer and used only a half. So the day of that cookies has come 🙂 I rolled those cookies very thinly because I like thin cookies 🙂 Happy that I halved the recipe because I made a lot of cookies, really a lot. I give you the halved recipe.
Pumpkin cutout cookies
Yields: 40 cookies
Calories: 52 kcal / cookie
1 cup = 237 ml
- 1 3/4 cups all-purpose flour
- 1/2 tsp. ground ginger
- 1/2 tsp. ground allspice
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 115 g butter, softened
- 1/3 cup light-brown sugar
- 1/4 cup pumpkin purée
- 1/4 cup honey
- In a medium bowl combine flour, ginger, allspice, salt, baking powder, cinnamon and cloves.
- In a large bowl with electric mixer at medium speed, cream butter and sugar until light and fluffy.
- Add pumpkin, honey and beat well.
- Add flour mixture to liquid ingredients. Beat on low speed until well mixed, scraping down sides of bowl with rubber spatula.
- Wrap the dough in plastic and refrigerate about 2 hours, or until firm.
- Preheat oven to 175°C. Line baking tray with baking paper.
- Place dough on floured surface. With floured rolling pin, roll out dough 6mm thick (or if you like thicker).
- With floured cookie cutters, cut dough into desired shapes. With spatula, carefully place cookies on prepared cookie sheets.
- Bake until edges are lightly browned.
- Remove cookies to wire racks to cool for about 5 minutes. If you want to frost, do it while cookies are still warm.
Source: Gifts from the Christmas Kitchen. Woman’s Day Special Interest Series (1994)
I don’t know why but I look at baking with dried fruits suspiciously. But now I’m ashamed… I baked these muffins and ate half of them all by my self… Sour milk gave the taste of cottage cheese. Strange, but we like it 🙂
We’re getting used to make pizza every weekend. Maybe because I prepare pizza dough in bread machine and freeze for later use. So when friday comes, I take one pizza dough ball from the freezer and put it in the fridge. Next day I just have to stretch it out and put all the leftovers from the fridge. But it’s an other story 🙂
Somehow I forget to set my breadmaker to bake the bread or remember only very late in the evening. If there was no bread the next day my hubby would be starving 🙂 So I had to do something. And have to say that hubby very liked the bread with cheese.
I’m very excited when the recipe which I chose to prepare is admitted 110 percents. I wanted to make these crepes all week long, but all week I had no time to spend in the kitchen. And only this weekend the time has come 🙂 I’m very glad that I made only half portion because if there were more than four crepes I couldn’t stop eating. The filling is so light, with the gentle taste of broccoli and very nice taste of cheese. My hubby said he wasn’t hungry but ate one crepe and was very excited 🙂 The next time I will not make our usual crepes with cheese filling, but give a little bit more time and make these crepes.
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