Santa Rosa Relief Society

PUMPKIN AND SPICE SUGAR COOKIES
brought by Mandie White

INGREDIENTS:

¾ cup {1 ½ sticks} butter, softened

2 cups sugar

1 teaspoon vanilla

2 eggs

6 cups flour

1 teaspoon pumpkin pie spice

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

½ cup pureed pumpkin

½ cup buttermilk

DIRECTIONS:

1.         In the bowl of a mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy, about 5 minutes.

2.         Meanwhile, in a large bowl, mix together the flour, pumpkin pie spice, baking soda, baking powder and salt. Whisk until combined. In another small bowl, whisk together the buttermilk and pumpkin. Set both aside.

3.         In the mixer, add the eggs, one at a time to the butter and sugar mixture, mixing well after each egg. Add the vanilla and mix until combined.

4.         Add 1/3 of the flour mixture, mixing until almost combined. Now add 1/2 of the buttermilk mixture and then another third of the flour. Repeat with the last of the buttermilk and then the flour, mixing until just combined.

5.         Divide the dough into thirds, shape into disks and wrap in plastic wrap. Refrigerate for at least an hour to firm the dough up.

6.         Preheat the oven to 350°, roll out dough on a well floured counter and cut into desired shape. Bake on a cookie sheet for 8-10 minutes. Let cool for a minute on the cookie sheet and then remove cookies to a cooling rack. Once cooled frost as desired.

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