PUMPKIN-SHAPED ROLLOUTS
These cookies, cut out in the traditional pumpkin shape, have a non-traditional Halloween flavor added-orange peel. They're delicious! -Margaret Hancock, Camp Verde, Arizona
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream the shortening, sugar and orange zest until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. pumpkin cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool. , In a small bowl, combine the butter, confectioners' sugar, vanilla, orange zest and enough orange juice to achieve spreading consistency. Remove 1/2 cup frosting; tint green. Tint remaining frosting orange. Frost cookies with orange frosting; add leaves and vines, using reserved green frosting.
Nutrition Facts : Calories 130 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 52mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN ROLLOUT COOKIES
Make and share this Pumpkin Rollout Cookies recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 30m
Yield 3 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest.
- Add the pumpkin, egg yolk, and vanilla.
- Gradually add the flour and spices.
- Mix with your hands to create a soft dough.
- Wrap in plastic and refrigerate for 30 minutes.
- Divide dough into two pieces.
- Roll out each piece to 1/8-inch thickness on a floured surface.
- Cut into shapes with cookie cutters.
- Place on ungreased cookie sheet and bake for 10-15 minutes.
- Optional: Decorate with favorite frosting and candies if desired.
PUMPKIN ROLL-OUT COOKIES
Finally, a pumpkin cookie you can roll out and cut with cookie cutters.
Provided by Ann
Categories Squash Recipes
Yield 18
Number Of Ingredients 11
Steps:
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 18.7 g, Cholesterol 31.7 mg, Fat 8.1 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 20 mg, Sugar 6.3 g
PUMPKIN SPICE ROLL-OUT SUGAR COOKIES. | LIFE'S A BATCH RECIPE - (4.5/5)
Provided by dedmund
Number Of Ingredients 9
Steps:
- Cream together the butter and brown sugar until light & fluffy (about 3-4 minutes on medium speed). Add in the turbinado sugar, and cream for an extra minute or so. Add the baking powder, salt, and pumpkin pie spice; mix well. Add the egg & milk; beat well. Add the flour, mixing until well-combined. The dough should be soft & not sticky. Turn out onto sheets of waxed paper & roll. Cut out shapes, and transfer to baking sheets lined with parchment paper or Silpat liners. Freeze sheets for 10 minutes. Meanwhile, preheat oven to 365°F. Remove cookies from freezer and bake for 8-10 minutes, or until the edges begin to have a hint of brown. Cool cookies on baking sheet for 2-3 minutes, and then remove to a wire rack to cool completely. Decorate with royal icing, if desired. These are FABULOUS plain, too! ** Substitutions: You can substitute regular granulated sugar for the turbinado sugar. You'll lose those little bits of "crunch," but the end result is just as tasty. Alternately, you can also use just the brown sugar, but you'll need to increase it to 1 1/4 cups total. You can use regular all-purpose flour with great results as well. It is not quite as dense as whole wheat flour, so make sure you change the amount to about 3 1/4 cups of all-purpose flour instead.
PUMPKIN ROLL-OUT COOKIES
Finally, a pumpkin cookie you can roll out and cut with cookie cutters.
Provided by Ann
Categories Squash Recipes
Yield 18
Number Of Ingredients 11
Steps:
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 18.7 g, Cholesterol 31.7 mg, Fat 8.1 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 20 mg, Sugar 6.3 g
PUMPKIN ROLLOUT COOKIES REVISITED
This recipe is an updated version of #76004 on this site. As a result of the comments on this recipe, this reworking turned out to be some of the tastiest cookies I've ever had. Recipe yield is too small!
Provided by roos4136
Categories Dessert
Time 45m
Yield 2-3 dozen, 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and sugar.
- Blend in flavorings: orange zest, salt, cinnamon, clove, ginger, nutmeg, vanilla.
- Incorporate yolk, then flour.
- Divide in two balls, wrap separately and chill at least 1/2 hour.
- Use cookie cutters on dough rolled 1/4 inch thick (thinner for crispy cookies, thicker for chewier).
- Bake 15 minutes at 375-degrees.
- Frost with any icing. For Haloween we used powdered sugar (maybe 3 cups? Sorry, don't know quantity) mixed with cream cheese (2 Tablespoons) flavored with orange zest (1/2 teaspoon) and maple syrup (1/4 cup). Add milk to moisten to proper consistency (just add by the dropful; a little goes a long way and you want the resulting icing thick enough not to run off the cookies). Apply sprinkles to wet frosting so they harden on top.
Nutrition Facts : Calories 114.1, Fat 6.2, SaturatedFat 3.8, Cholesterol 23.1, Sodium 66.3, Carbohydrate 13.8, Fiber 1.7, Sugar 4.3, Protein 1.9
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