Since it is the week before Halloween and I have a 3 1/2 yr old, it is going to be quite crazy for the next 7 days. I believe Scarlet has 5 parties to attend before next Saturday. It is going to be a busy baking week… Since I can’t seem to find any of my Halloween cookie cutters I went with the next best thing, the autumnal feeling of October (even though it snowed here yesterday).
Autumn Sugar Cookies
2 C All Purpose flour
1/2 tsp Salt
1/2 tsp Baking powder
1 1/2 tsp Pumpkin pie spice
10 Tblsp Butter, softened (unsalted)
1 C sugar
1 large egg
1 large egg yolk
1 tsp Vanilla
Whisk the dry ingredients together.
Beat the butter and sugar together until fluffy and pale. Add the egg and yolk and beat for another minute, then the vanilla. With your mixer on low, add the dry ingredients, mixing only until incorporated- do not overmix! If you are unsure, stop the mixer and finish mixing with a rubber spatula. When mixed the dough will be soft and creamy. Divide it in half and wrap in plastic wrap; place in the fridge for at least 2 hours.
Working with one package of dough at a time, roll out the dough out between 2 sheets of wax paper until it is about 1/4 inch thick. Make sure to occasionally lift the wax paper up and turn the dough so it comes out smooth and even. Lift off 1 sheet of paper and cut out your cookies. Pull away the extra dough for re-rolling. Place your cutouts on a parchment lined baking sheet and put back in the fridge.
Preheat the oven to 350 degrees F
When the oven is ready, bake the cookies for 9-11 minutes. The cookies should be firm but not browned. Transfer to a cooling rack after about 1 minute to cool completely.
1 Egg white
1 C of icing sugar
1/8 tsp cinnamon extract
beat until a smooth consistency adjusting the amount of icing sugar as needed. It should be slightly runny for the run-out portion and thicker for the outlined piping.
Have fun decorating!