Archive | October, 2010

Halloween Sugar Cookie Cutouts!

27 Oct

In case you couldn’t tell, I’m obsessed with sweets and halloween. Put them together and SHAZAM…I’m happy. ūüôā

I’ve always been on the hunt for the perfect sugar cookie with the perfect icing. The kind you buy in bakeries and say to yourself, “how do they make this? what do they use? unicorn butter?” I never understood…until now. Stop right there. Do not pass go. Do not collect $200..unless it’s from someone paying you to make these for their Halloween Party. These are incredible!!

Happy Halloween!

Sugar Cookie Cutouts

Adapted from Annie’s Eats

  • 1 c. butter
  • 1 c. powdered sugar
  • 1 egg, beaten
  • 1 1/2 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 2 1/2 c. all-purpose flour

Heat oven to 375 degrees.

Cream the butter until light and fluffy. Mix in the powdered sugar until combined.  Add the egg, almond extract, vanilla extract, and salt and mix together. Finally, add the flour and mix thoroughly. Form the dough into a ball and wrap tightly with plastic wrap. Chill in the fridge for at least 1 hour.

After the dough has been chilled, break off pieces about the size of a baseball to roll out. Using a rolling pin and a flat, floured surface, roll out the dough to about 1/4″ thickness. Cut the dough with your favorite cookie cutters and place onto greased cookie sheet. Place the sheet into oven and bake for 8-10 minutes. Do not let the cookies brown. Place them onto a wire cooling rack. Once cool, decorate or frost.

Royal Icing
  • 4 c. powdered sugar
  • 1/2 c. egg whites
  • 1 tsp. vanilla extract
Combine all ingredients until smooth. If you’d like the icing to be¬†¬†thinner, add only a few drops of water at a time until you reach your desired consistency.

Trick or Treat

Enjoy!

Pumpkin Butterscotch Cookies with Chocolate Chips

16 Oct

Fall is upon us in Southern California, at least that’s what I’m telling myself. The only way you know it’s Fall in SoCal is by looking at calendar. It’s sad really, especially for someone who loves everything Autumn. To make up for the lack of seasonal changes, my apartment is decked¬†with¬†Autumnal decor, and my oven is constantly baking up¬†anything and everything pumpkin.¬†Today I bring you: Pumpkin Butterscotch Cookies with Chocolate Chips!

Ingredients

  • 2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. grated nutmeg
  • 1/4 tsp. ground cloves
  • 2 eggs
  • 1 c. sugar
  • 1/2 c. canola oil
  • 1 c. pumpkin puree
  • 1 tsp. vanilla extract
  • 1 c. butterscotch chips
  • 1 c. semi-sweet chocolate chips

Heat oven to 325 degrees.

Stir flour, baking powder, baking soda, salt, and spices together in a bowl and set aside.

With an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color. On low speed, mix the oil, pumpkin, and vanilla until blended. Combine the flour mixture until blended. Fold in the butterscotch and chocolate chips.

Scoops small mounds of dough onto baking sheets, about 2 inches apart. Bake for 12-14 minutes.

ENJOY!