This spritz cookie is a softer version of spritz that is jam-packed with spices and pumpkin. The recipe didn't call for it, but I added a maple syrup icing to spread over each cookie.
Ingredients: 1 cup butter, softened, 1/2 cup granulated sugar, 3/4 teaspoon baking powder, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/3 cup canned pumpkin, 1 egg, 1 teaspoon vanilla, 2 3/4 cups all-purpose flour. Optional icing: 1 cup powdered sugar, 2-3 tablespoons maple syrup, 3-4 tablespoons milk.
Instructions: Preheat oven to 400 degrees. In a medium mixing bowl, beat butter and sugar together; add baking powder, cinnamon, nutmeg, and ginger and mix well. Beat in pumpkin, egg and vanilla until combined. Gradually add flour to mixture.
Pack dough into a cookie press. Force dough through cookie press onto an ungreased baking sheet. If desired, sprinkle with additional nutmeg. Bake in preheated 400 degree oven for 6-8 minutes or until cookies are set; do not brown. Transfer to wire racks to cool completely.
Optional icing: Place powdered sugar in small bowl; add maple syrup and 1 tablespoon milk. Continue adding more milk, stirring constantly, until of spreading consistency. Frost each cookie with a teaspoonful of icing and allow to harden.
Makes about 5 dozen cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
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