Orange Pumpkin Scone Cookie Cut Outs Recipes
MOIST PUMPKIN SCONES
Steps:
- In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.
Nutrition Facts : Calories 338 calories, Fat 13g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.
ORANGE PUMPKIN SCONE COOKIE CUT-OUTS
I came up with this recipe because I love scones and wanted to incorporate their texture and delicate taste into a cookie. So far, I have baked these 3 times and each attempt was successful. If you like scones and tea, this is a nice change. Because of the pumpkin in the recipe, I used Halloween cookie cutters, but any shape will do. Twice I used "fresh" frozen pumkin, thawed, but canned also worked well. The yield I give is using a 2 to 21/2 inch cutter.
Provided by PainterCook
Categories Dessert
Time 2h
Yield 24-30 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- In mixer bowl on medium speed, blend butter, brown sugar and orange rind until well mixed. Add egg, pumpkin and vanilla and mix some more until nicely incorporated.
- In separate bowl, sift together flour and spices. Add to mixer bowl and mix until a very loose dough forms. Turn dough onto a sheet of plastic wrap, form a ball, covered with wrap. Chill 1 hour.
- On surface lightly dusted with confectioner's sugar, roll dough out about 1/4" thick. Use cutters to shape cookies. Place on ungreased baking sheets and bake 10-12 minutes, until golden brown on bottoms (like a scone).
- Cool cookies on rack. While still warm I spread a scone glaze on top: mix confectioners sugar, a little orange juice, cinnamon, and vanilla extract until a thin glaze forms. Spread over warm cookies. I also add raisins as decorations, adhered to the glaze, at this point.
Nutrition Facts : Calories 121.2, Fat 6.1, SaturatedFat 3.8, Cholesterol 24.1, Sodium 46, Carbohydrate 14.9, Fiber 0.5, Sugar 4.5, Protein 1.7
GINGER COOKIE CUT-OUTS
Here's a recipe for gingerbread people, originally published by Kraft in a Christmas cooking feature. We like these cookies so much, we make them and eat them all year long. Although you can decorate them, we don't. They're great plain with a pot of tea. The butterscotch pudding used is a small box (serves 4).
Provided by PainterCook
Categories Dessert
Time 1h45m
Yield 16 cookies
Number Of Ingredients 8
Steps:
- Beat butter or margarine, pudding mix, and egg with an electric mixer on medium speed until well-blended.
- Combine remaining ingredients in a separate bowl. Gradually add to pudding mixture, beating well after each addition. Refrigerate dough 1 hour or until firm.
- Preheat oven to 350 degrees. Roll out dough on lightly-floured surface to 1/4 inch thickness. Cut into shapes (we use a 4" long gingerbread man cutter). Place a greased baking sheets.
- Bake 10-12 minutes or until the edges are lightly browned. Remove from baking sheets. Cool on wire racks.
Nutrition Facts : Calories 185.5, Fat 9.1, SaturatedFat 5.6, Cholesterol 36.1, Sodium 148.9, Carbohydrate 23.9, Fiber 0.6, Sugar 10, Protein 2.3
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