Wednesday, November 27, 2019

Pumpkin Spritz Cookies

Pumpkin Spritz Cookies

I recently bought a Wilton Cookie Press and it had a pumpkin disk so I made a batch of Pumpkin Spritz Cookies for Thanksgiving. I used orange sanding sugar on the pumpkin body and cinnamon sugar on the stem. Spritz Cookies are made using a cookie press or pastry bag fitted with desired tip. These buttery delights are a little crisp when you bite into them and tender inside. Do not chill the dough and make sure you use ungreased cookie sheets and freeze them for about 10 minutes before you press your cookies on them. The butter ensures the cookies do not stick to the baking sheet. Happy Thanksgiving. See recipe below.

Pumpkin Spritz Cookies

Yield: 9 Dozen Cookies

3 1/2 cups All-Purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Coarse Salt

1 cup Granulated Sugar

1 1/2 cups (3 sticks) Unsalted Butter, softened

Pumpkin Spritz Cookies

1 Large Egg

2 tablespoons Milk

1 teaspoon Pure Vanilla Extract

1/2 teaspoon Pure Almond Extract

Colored Sugars and Sprinkles of your choice

Pretty Pumpkins!

Heat oven to 350°F.

In a large bowl, whisk flour, baking powder and salt until combined; set aside.

In a small bowl, whisk egg, milk, vanilla and almond extracts until combined; set aside.

In a bowl of your mixer with the paddle attachment, cream butter, sugar on medium high speed until light and fluffy; about 3 minutes.

Scrape down bowl with spatula.

Wilton Cookie Press, Orange Sanding Sugar and Cinnamon Sugar

With mixer on medium speed, add egg mixture and beat until incorporated; about 30 seconds.

With mixer on low speed, gradually add flour mixture and beat until combined.

Scrape down bowl with spatula and give a final stir to make sure no flour pockets remain.

Dough will be soft, but do not refrigerate.

Fill your cookie press with dough, and fit with desired disk to form cookies or use a pastry bag with desired tip.

Press onto cold ungreased baking sheet, spacing about 1 1/2 inches apart.

Cookies just baked!

Decorate with desired colored sugars and sprinkles.

Bake until cookies are light golden brown around the edges, 10 to 12 minutes. My cookies baked in 12 minutes.

Cool cookie sheets completely before you press more cookies on it. I stick the cookie sheets in the freezer for 10 minutes.

Cool baked cookies for about 5 minutes and then transfer to wire rack and cool completely; about 1 hour.


-Sophia/Two Frys

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