Thursday, November 23, 2017

pumpkin spice roll-out sugar cookies

I did it- I made a big Thanksgiving dinner today.  For one person, my son.  He couldn't remember having a big traditional dinner so I thought we should do it.  The rest of the family wasn't all that thrilled but I did it (they like our tradition of raclette for dinner)!  All the clean up is just about taken care of and now we're awaiting the arrival of some friends to join us for dessert tonight.  Cheesecake, cherry pie, pumpkin pie cake, fresh fruit, etc.  These are cookies that the kids can decorate and either eat tonight or take home.  This recipe is terrific.  It calls for sugar-in-the-raw which adds a satisfying crunch, while eating and while cutting the shapes out with cookie cutters.  The perfect fall sugar cookie.

pumpkin spice roll-out sugar cookies (from my friend Brittney's daughter who shared these at Activity Days)
1 cup unsalted butter
3/4 cup light brown sugar, packed
1/2 cup turbinado sugar
3/4 cup baking powder
3/4 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 egg
1 tablespoon milk
2 3/4 cup whole wheat flour

Cream together the butter and brown sugar until light and fluffy.  Add in the tubinado sugar and cream for an extra minute.  Add the baking powder, salt and pumpkin pie spice; mix well.  Add the egg and milk.  Beat well.  Add the flour, mixing until well combined.  The dough should be soft and not sticky.  Turn out onto sheets of waxed paper and roll.  Cut out shapes and transfer to baking sheets lined with parchment paper.  Freeze sheets for 10 minutes.
Meanwhile, preheat oven to 365.  Remove cookies from freezer and bake 8-10 minutes or until the edges begin to have a hint of brown.  Cool cookies on baking sheet 2-3 minutes then remove to a wire rack to cool completely.  Decorate if desired.

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