Imperfect pumpkin cookies…

Halloween…3 days ago my niece Isabella sent me a picture of cookies that she was preparing for Halloween and she asked me if I am also preparing some. Actually, it’s only in the last few years that they celebrate Halloween here in Italy in the way it is celebrated in the U.S. I usually put pumpkin shaped lanterns outside( it is a belief here that they will ward off bad spirits!). Sometimes, a group of children would come and ring the door bell and say ” dolcetto o scherzetto?” “Trick or treat?” . Though i’m really not feeling so well these days, but the call of tradition and the request/curiosity of my niece for my thought of cookies for this Halloween inspired me to prepare some(I do miss my daughter’s special touch in decorating cookies and cakes! – unfortunately she is living in another country) pumpkin cookies. Though they are not perfectly decorated, but I think it fits in with the terrifying mask and disguise that we will be seeing on Halloween.

MY PUMPKIN COOKIE RECIPE:

500 GRAMS ALL PURPOSE FLOUR
140 GRAMS BUTTER
200 GRAMS SUGAR
2 EGGS
100 GRAMS WHEAT STARCH
2 ML VANILLA FLAVORING
16 GRAMS BAKING POWDER
1 CUP MASHED PUMPKIN

MIX ABOVE INGREDIENTS WELL. DOUGH MUST BE SOFT. LET THE DOUGH REST FOR 2 HOURS IN THE FRIDGE. IF DOUGH IS TOO SOFT, ADD MORE FLOUR.
ROLL THE DOUGH AND CUT IT ACCORDING TO DESIRED SHAPES

PREHEAT OVEN AT 200°C
BAKE COOKIES AT 180°C/8 MINUTES

*CAREFUL NOT TO BURN THE COOKIES!
*YOU CAN ALSO PRESERVE THE DOUGH INSIDE THE FREEZER BUT YOU MUST UTILIZE IT WITHIN 3 MONTHS

SUGAR FROSTING:

125 GRAMS OF ICING SUGAR
2 ML VANILLA EXTRACT
2 TABLESPOONS OF WARM WATER

MIX ABOVE INGREDIENTS TOGETHER USING AN ELECTRIC WHISK. DECORATE COOKIES BY USING A PASTRY BAG. OH! I USED READY TO USE DECORATOR ICING TUBES FOR THE EYES, NOSE AND MOUTH.

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