Cost per recipe $5.21 view details
- 2 c. Unbleached all-purpose flour
- 1/2 tsp Grnd ginger
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
- 1/4 tsp Clove
- 1/4 tsp Baking soda
- 1 stk unsalted butter
- 1/3 c. Brown sugar, light or possibly dark
- 1 lrg Egg
- 1/3 c. Molasses, unsulphured or possibly robust
- 1 stk butter
- 1/2 c. Confectioners' sugar
- 1/2 c. Cooked or possibly canned pumpkin, mashed
- 1/2 tsp Cinnamon
- 1Â 1/3 c. Confectioners' sugar
- 1 lrg Egg white*
- 1 dsh Lemon juice or possibly vinegar
- For the dough:Combine flour, spices, salt and baking soda in a mixing bowl and stir well to mix.
- Beat butter and sugar by machine and beat in egg and continue beating till the mix is smooth. Beat in half the flour mix, then stop and scrape bowl and beater(s). Beat in molasses, scrape again and beat in remaining flour mix, just till combined.
- Divide dough into several pcs and press each piece into a rectangle about 1/4-inch thick between 2 sheets of plastic wrap. Refrigeratethe dough at least one hour or possibly till hard.
- Preheat the oven to 350 degrees and line 3 or possibly 4 cookie sheets with parchment or possibly foil. Roll dough, one piece at a time, on floured surface, just to make flat and even, but not much thinner. Cut dough with floured cutters and arrange on pans an inch or possibly two apart, to make room for expansion during baking. Repeat with remaining dough. Re-roll scraps immediately, or possibly press together, refrigerateand re-roll later.
- Bake cookies about 10 min, till hard. Cold on pans.
- For the filling:Beat butter till light, then beat in sugar. Continue beating till soft and light. Beat in pumpkin and cinnamon and continue beating till smooth.
- To fill cookies:Line up half the cookies on a work surface and spread with filling. Top with remaining cookies.
- For the icing:Combine sugar and egg white in mixing bowl and beat by machine till combined. Add in lemon juice and continue beating till fluffy. Keep plastic wrap pressed against surface of icing to prevent a crust from forming. Use a paper cone or possibly the snipped end of a plastic bag to pipe icing on cookies, outlining eyes, nose and mouth of jack o'lantern.
- Yield: 2 dozen
- * RAW EGG WARNING
- The American Egg Board states: "There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs.
- Avoid mixing yolks and whites with the shell."
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|Amount Per Recipe||%DV|
|Recipe Size 1032g|
|Calories from Fat 1735||42%|
|Total Fat 197.27g||247%|
|Saturated Fat 120.72g||483%|
|Trans Fat 0.0g|
|Total Carbs 573.52g||153%|
|Dietary Fiber 9.3g||31%|