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Pumpkin Spice Snickerdoodle

Serves 40

A light, crisp on the edges, snickerdoodle with a nice pumpkin spice surprise, making them perfect for the cool weather

Prep Time – 20 min
Cook Time – 12 min
Total Time – 3 hr

Ingredients
3 1/4 cups flour
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
3/4 cup sugar
3/4 cup brown sugar
1 cup unsalted butter, softened
1 egg yolk
3/4 cup canned pumpkin puree
2 tsp vanilla
To roll
1/4 cup sugar
1 tsp pumpkin pie spice
1/2 tsp cinnamon

Instructions
1.In a large mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt & pumpkin pie spice until well combined, set aside
2.In the bowl of a stand mixer, with a paddle attachment, cream together sugar, brown sugar and butter until just combined, making sure to not let it get too fluffy, you want to mix until just combined
3.Mix in pumpkin, yolk and vanilla until just mixed in
4.With the mixer on low slowly add in flour mixture until just combined
5.Cover mixing bowl with saran wrap, or foil, and place in refrigerator for at least a hour, or overnight

To bake
1.Preheat oven to 350
2.Remove cookie dough from refirgertaor
3.Line cookie sheets with parchment paper
4.In a bowl combine sugar, pumpkin pie spice and cinnamon until well mixed
5.Using a small cookie scoop, scoop dough out and roll in hands to create a ball
6.Roll ball in sugar mixture and place on cookie sheet 2 inches apart
7.Using the bottom of a glass gently press down each cookie to flatten a little
8.Bake for 11-13 minutes, I baked mine for 12 minutes
9.Remove from oven and let cool on pan for 5 minutes, to finish cooking, and then remove to a cooling rack
10.Store in an airtight container for up to 2 days at room temperature or in the refrigerator for up to 5 days

Pumpkin Spice SnickerdoodlesEach cookie is 3 WW+ points
Nutritional Info
Calories 112 Calories from Fat 44 Total Fat 4.9g Saturated Fat 3.0g Trans Fat 0.0g Cholesterol 18mg Sodium 98mg Potassium 46mg Total Carbohydrates 16.2g Sugars 7.9g Protein 1.2g
Vitamin A 17% – Vitamin C 0% – Calcium 1% – Iron 3%
Nutrition Grade D
By MJ

3-Ingredient Holiday Thumbprints

3-Ingredient Holiday Thumbprints Ingredients 1roll (16.5 oz) Pillsbury refrigerated sugar cookies 1/2cup all-purpose flour 1pouch (7 oz ) red or green decorating cookie icing Steps 1 of 4 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line large cookie sheets with cooking parchment paper. 2 of 4 In large bowl, break up cookie dough. Add flour; mix with spoon…

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3-Ingredient Holiday Thumbprints

3-Ingredient Holiday Thumbprints

Ingredients

1roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/2cup all-purpose flour
1pouch (7 oz ) red or green decorating cookie icing
Steps

1 of 4
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line large cookie sheets with cooking parchment paper.

2 of 4
In large bowl, break up cookie dough. Add flour; mix with spoon or hands until well blended. Shape dough into 38 (1-inch) balls. Place 2 inches apart on cookie sheets.

3 of 4
Bake 10 to 13 minutes or until edges are set. With handle of wooden spoon, immediately make 1-inch wide indentation in center of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

4 of 4
Pipe red or green decorating cookie icing into center of each cookie. Store in airtight container.

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Irish Soda Bread Cookies

Ingredients 2 cups all-purpose flour ¾ cup white sugar ½ teaspoon baking soda ½ cup butter ½ cup dried currants ¼ cup buttermilk 1 egg ¼ teaspoon salt 1 teaspoon caraway seed Adjust Servings

Adjust Metric US Original recipe yields 3 dozen (approx.) Directions Preheat oven to 350 degrees F (175 degrees C). Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in currants. Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough (may need a little more milk). On a floured surface, shape dough into a ball and knead lightly 5 or 6 times. Roll out dough to ¼ inch thick and cut into squares and triangles with a knife (approximately 2 inches in diameter). Bake for 12 to 14 minutes or until slightly browned. Share It

#cookies #irish #soda #bread #pastery #blender

More recipes at allrecipes.com