Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1 egg
- ½ teaspoon pumpkin spice baking emulsion (I used Loranns)
- 1 teaspoon vanilla extract
- ¼ cup melted and cooled 60% cacao Ghiradelli Chips
- 2 tablespoons unsweetened cocoa (dutch process)
- 2 teaspoons pumpkin pie spice
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 400 degrees.
- In mixer with bowl, beat butter and sugar
- Add egg, pumpkin emulsion, vanilla, melted and cooled chocolate, cocoa and pumpkin spice, mix well.
- Add in flour, baking powder, salt and blend until all combined.
- Roll out cookies in between wax paper or lightly floured work surface to ¼ inch thick and cut with cookie cutter.
- Place cookies onto parchment lined baking sheets and bake for 7-9 minutes or until edges are firm.
- Remove cookies from baking sheets when they are cooled.
- !Royal Icing Recipe
- I piped the eyes on with a #2 tip on the whites of the eyes and a #1 with the black.
- I used a #264 tip for the white mummy stripes, alternatively you can use a #5 pinched into an oval if needed.
Categories: Cookies
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