I’ve been waiting longer than usual this season to break the pumpkin seal. I know that once I do, my life will become crazed by pumpkin lattes, pumpkin bread, pumpkin pies, and maybe even some pumpkin-filled ravioli. I’m not really sure what the delay is since I usually start waiting in line for seasonal spiced coffee in August. It could be my competitive side trying to burst out for a challenge, or it could just be that I am not yet ready to surrender my freedom to the Orange Fall Goddess. Either way, over the weekend, I found myself needing to get a fix. Somehow. Someway. So, a little pumpkin cookie-decorating it was, thank-you-very-much!
P.S. I rely on sprinkles, sprinkles, sprinkles to cover up my multitude of decorating sins!
Cinnamon Shortbread Cookies
(derived from the Joy of Baking)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temp
- 1/2 cup powdered sugar
- 1 tsp cinnamon1 teaspoon pure vanilla extract
In a separate bowl whisk the flour with the salt and cinnamon. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350F and line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough into a 1/4 inch thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 – 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.
- 2 large egg whites
- 2 teaspoons fresh lemon juice
- 3 cups powdered sugar, sifted
- orange coloring
- green coloring
- sprinkles as desired
In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.