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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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I haven't tried this yet but they sound really good and I bet would go nice with a cup of Chia Tea. Work time does not include chilling time. Amount is an estimate depending on the size you make the cookies. Ingredients:
3 cups all-purpose flour |
2 teaspoons pumpkin pie spice |
2 teaspoons ground ginger |
1/2 teaspoon ground allspice |
1/2 teaspoon ground cardamom |
1 1/2 cups butter |
1 cup sugar |
1/4 teaspoon salt |
2 large egg yolks |
1 medium vanilla bean (or 1tbsp. vanilla extract) |
colored crystal sugar, and prepared frosting for decorating |
Directions:
1. In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom; set aside.
2. Combine butter, sugar and salt in large bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add the egg yolks, one at a time, and beat until smooth. Using a small knife, split the vanilla bean in half, lengthwise. Scrape the seeds from both sides of the pod with the tip of the knife and add them to the butter-sugar mixture; beat to combine. Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.
3. Divide the dough in half; wrap in plastic. Refrigerate at least one hour or until firm.
4. Preheat oven to 350ºF. Line two baking sheets with parchment paper. Remove and unwrap 1/2 the dough on a lightly-floured surface. Roll out to 1/4-inch thick. Cut out shapes with cookie cutters and transfer to prepared baking sheets. Roll out scraps and repeat with remaining dough, re-chilling as necessary.
5. Sprinkle with decorative colored sugar if desired; bake until golden brown, about 12 minutes.
6. Cool on sheets or wire racks, frost if desired.
7. Store in airtight container for up to one week.
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