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Pumpkin Pie Spices Spritz Butter Cookies – OXO Cookies for Kids’ Cancer

Posted By Cristina for Teenie Cakes On In Cookies & Treats,Desserts,fall | Comments Disabled

Pumpkin Pie Spices Spritz Butter Cookies

Pumpkin Pie Spices Spritz Butter Cookies
Makes about 100 cookies, depending on your cookie press size
Special equipment: Cookie Press
Ingredients
  • 3 cups all-purpose flour (spooned and leveled)
  • 1 cup confectioner’s sugar
  • 1 cup (2 sticks) unsalted butter, cold and cut into pieces
  • ½ teaspoon salt
  • 1½ – 2 teaspoons pumpkin-pie spice mix
  •  
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  •  
  • Egg wash (optional): 1 large egg white + 2 teaspoons water, beaten
  • Decorating sugars (optional)
Method
  1. Preheat oven to 350°F. Chill your cookie sheets in the refrigerator (optional, but suggested).
  2. Measure out and place the flour, sugar, butter, salt and pumpkin-pie spice mix in the bowl of a food processor. Process/pulse until mixture is a coarse meal.
  3. In a small bowl, beat the egg yolks, and vanilla. With the food processor’s motor running, add to food processor and process only until a dough forms (it will gather like a ball).
  4. Fit desired cookie press form and fill cookie press according to your manufacturer’s directions.
  5. If decorating cookies, brush with egg wash and sprinkle with decorating sugars or sprinkles.
  6. Bake until the edges are firm, but not brown – about 9-11 minutes.
  7. Allow to cool on baking sheet a couple of minutes before transferring to a cooling rack.
  8. Store cookies in an airtight container. © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
  • Chill your cookie sheets before using the cookie press on them. Chilling the baking sheets will help the dough adhere to the pan.
  • Work with room temperature dough, not cold or refrigerated cookie dough.
  • Do not use baking mats or parchment paper (suggested). It’s not needed and you want the dough to attach to the cookie sheet.
  • You’ll be using the egg white from one of those 4 eggs used in the recipe. Save the remaining 3 egg whites for macarons!
  • Bake cookies until the edges are firm, not when they are browned (the cookies will be light in color).
  • Allow freshly baked cookies to cool a couple of minutes before moving to a cooling rack.
source adapted from Martha Stewart