Pumpkin spritz
60 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| ½ | cup | Sugar |
| ¾ | teaspoon | Baking powder |
| ¾ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground ginger |
| ⅓ | cup | Canned pumpkin |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 2¾ | cup | Flour |
| Ground nutmeg (optional) | ||
Directions
Beat butter in a medium mixing bowl with an electri mixer on medium to high speed for 30 seconfs. Add sugar, baking powder, cinnamon, nutmeg, and ginger; beat till combined. Beat in pumpkin, egg and vanilla till combined.
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. DO NOT CHILL DOUGH Pack dough into a cookie press. Force dough through the cookie press onto an ungreased cookie sheet. Sprinkle with nutmeg, if desired.
Bake in a 400 deg oven for 6 to 8 minutes, or till edges are firm but not brown. Cook on wire rack. makes about 60.
Source: Christmas cookies 1994 (Better Homes and Gardens) p⅚ typos by Charlotte Welch
Submitted By CHARLOTTE WELCH On 10-31-94