Wednesday, November 13th 2013, 5:47 pm
Pumpkin Spice Sugar Cookies with Sheeny Frosting
1/2 cup Hiland's unsalted butter, softened
1 cup sugar
2 eggs
1/2 teaspoon almond extract
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 tablespoon baking powder
2 1/2 cups Shawnee Mills all purpose flour
In a large mixer beat the butter and sugar till smooth. Add in the eggs and almond extract, beating well. In a separate bowl combine the pumpkin pie spice, baking powder, salt and flour. Add the dry mixture one cup at a time into the butter mixture. Mix together and then separate the dough into 2 disks and wrap in plastic wrap. Place in refrigerator and allow to chill at least 2 hours.
Preheat oven to 250 degrees and then line a baking sheet with parchment paper. Roll out the dough till it is 1/4 inch thick. Cut with pumpkin cookie cutter and bake for 8 -9 minutes. Remove from oven and cool completely before decorating.
Mandy's "Sheeny" Frosting
2 cups powdered sugar
2 tablespoons Hiland's Butter, melted
1 tablespoon Griffin's corn syrup
3 tablespoons Hiland's Whipping Cream
1 teaspoon Princess flavoring or clear vanilla extract
Food coloring
Mix all of the ingredients together until smooth and easy to use while frosting. If it is too thick, add a teaspoon of corn syrup. If it is too thin, add a tablespoon of powdered sugar.
November 13th, 2013
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