Pumpkin Sugar Cookies
5 cups Flour
3 teaspoon Baking Powder
1 teaspoon Salt
2 cups Butter
2 cups Sugar
2 teaspoon Almond Extract
5-6 large parchment sheets
6 ounces Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar
Orange and Green Frosting Color
Wilton #2 decorating tip
Mix together the flour and baking powder and set aside. Cream the butter and sugar together until light and fluffy. Mix in the eggs and extract. Add dry ingredients and mix well.
Place dough on a parchment sheet. Cover dough with another sheet. Roll out the dough using a rolling pin to a 1/4" thickness. You will be rolling on top of the parchment.
Place the dough on a baking sheet, cover tightly with saran wrap, and let it chill in the fridge.Repeat the process until all dough is used, and all the sheets of parchment are in the fridge.
By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started.
I found this recipe on the Kitchen Gifts blog. I love the recipe, and I have used it for years, but I made one change that has made it a great recipe for me. The original recipe calls for 6 cups flour. I use only 5cups. For some reason it just makes a better cookie for me. Let the baked cookies cool completely.
Continue by clicking the link below to see step by step instructions on how to decorate the cookies.
The cookie in the link is a shamrock cookie, but the directions are the same for both cookies!
If you ever have questions about what I have written, or you need some clarification, just leave a note in the comments. I will answer you.
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