The taste is the definition of autumn and winter.
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The cool thing about these cookies is that they hold their shape very nicely. You can use cookie stamps if you'd like, but for these, I used doilies and plastic bugs. The glaze highlights the design.
RECIPE
6 TBSP Soft Butter
1/3 cup Brown
1 Egg Yolk
1/3 cup Molasses
1 ¾ cups All-Purpose Flour
2 ½ tsp Pumpkin Pie Spice
3 TBSP Unsweetened Cocoa Powder
1/2 tsp Baking Soda
1/4 tsp Salt
GLAZE
1 cup Powdered Sugar
1 TBSP Melted Butter
1/2 tsp Vanilla Extract
2 TBSP Warm Water
Dough
-Cream together softened butter and brown sugar until
smooth.
-Add egg yolk and molasses and mix until creamy.
-In a separate bowl mix all the dry ingredients.
-Combine wet mixture and dry ingredients until a dough
forms. Use your hands if you need too. I did.
-Wrap and chill the dough for 30 minutes.
-Roll out the dough and stamp and cut the cookies.
-Place on a baking sheet and refrigerate for 10 - 15
minutes before baking.
-Preheat oven to 375•F
-Bake cookies for 8-10 minutes. Don't over bake! Cookies
should be soft to the touch.
-While the cookies are baking, Mix all the glaze ingredients until you get a thin paintable glaze.
-While cookies are still warm, brush with the glaze.
-Let rest for 30 minutes and enjoy!
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