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Beautiful shaped spiced almond shortbread ~ harder cookies that are perfect with a cup of coffee, tea or hot apple cider. Pumpkin shape is beautiful on a Thanksgiving dessert buffet table.
Marzipan PUMPKIN COOKIES
1 cup (2 sticks) unsalted butter, softened....................1/2 cup sugar
1/2 tsp. cinnamon................................................................1/4 tsp. nutmeg
1/8 tsp. ground cloves........................................................1/8 tsp. ground ginger
2-1/2 cups flour ...................................................................1/2 to 1 tsp almond extract
red and yellow (or orange) Food Coloring (and a little dish with water)
some orange or yellow colored sugar
Green decorator icing (squirt type ~ store-bought)
***
Preheat oven to 300. Line cookie sheets with parchment paper. Put the colored sugar in a small bowl and set aside.
Mix butter, spices and sugar in mixer bowl until well combined. Beat in flour, about 4-5 drops of red and yellow food coloring, and almond extract until mixture is smooth and holds together (may take a few minutes). It should clump around the paddle.
Make 1" balls with your hands (I used a small cookie scoop, about 3/4-full) and roll them in the colored sugar mixture. Then, I flattened the balls slightly. I used a butter knife to make 4 creases from top to bottom (for the indentations on the pumpkin), and the tip of the knife (at an angle) to make a little indentation on the top to pipe the stem on later.
Put the cookies about 1-2" apart on the cookie sheet (they won't spread very much). I did 4 rows of 4 each, on each cookie sheet. Bake about 28 minutes, or until they just barely set.
Cool on the pan about 5 minutes, then remove to rack or paper to cool. While they were still warm, I put about 1-2 drops of red and yellow food coloring into the little bowl, with about 1 TB of water and used a tiny paintbrush to shade the pumpkins randomly (just to give them dimension). Then, when they are totally cool, pipe on a green stem at the top with the decorator icing.
Makes about 3 dozen
These will freeze well.
Marzipan PUMPKIN COOKIES
1 cup (2 sticks) unsalted butter, softened....................1/2 cup sugar
1/2 tsp. cinnamon................................................................1/4 tsp. nutmeg
1/8 tsp. ground cloves........................................................1/8 tsp. ground ginger
2-1/2 cups flour ...................................................................1/2 to 1 tsp almond extract
red and yellow (or orange) Food Coloring (and a little dish with water)
some orange or yellow colored sugar
Green decorator icing (squirt type ~ store-bought)
***
Preheat oven to 300. Line cookie sheets with parchment paper. Put the colored sugar in a small bowl and set aside.
Mix butter, spices and sugar in mixer bowl until well combined. Beat in flour, about 4-5 drops of red and yellow food coloring, and almond extract until mixture is smooth and holds together (may take a few minutes). It should clump around the paddle.
Make 1" balls with your hands (I used a small cookie scoop, about 3/4-full) and roll them in the colored sugar mixture. Then, I flattened the balls slightly. I used a butter knife to make 4 creases from top to bottom (for the indentations on the pumpkin), and the tip of the knife (at an angle) to make a little indentation on the top to pipe the stem on later.
Put the cookies about 1-2" apart on the cookie sheet (they won't spread very much). I did 4 rows of 4 each, on each cookie sheet. Bake about 28 minutes, or until they just barely set.
Cool on the pan about 5 minutes, then remove to rack or paper to cool. While they were still warm, I put about 1-2 drops of red and yellow food coloring into the little bowl, with about 1 TB of water and used a tiny paintbrush to shade the pumpkins randomly (just to give them dimension). Then, when they are totally cool, pipe on a green stem at the top with the decorator icing.
Makes about 3 dozen
These will freeze well.
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