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.
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