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Introducing _The Taliaferro Times’ _baking column, Whisking with Woodreaux by Woodrow Wilson. We hope you enjoy our fun and seasonal recipes! For October, we are bringing to you pumpkin spiced pumpkin cookies. Enjoy!

Pumpkin Spiced Pumpkin Cookies:

These seasonal cookies are not only pumpkin spiced, but they’re pumpkin shaped as well! They are super delicious and fun to make. This is a slightly difficult recipe, so it is recommended for people with some baking knowledge.
You will need:
-4 3/4 cups of flour
-1 teaspoon of baking soda
-3/4 teaspoons of salt
-2 teaspoons of ground cinnamon
-1 1/2 teaspoons of ground ginger
-1 cup (or 2 sticks) of butter (at room temp.)
-1 3/4 cups of granulated sugar
-2 large eggs
-1 teaspoon of vanilla extract
-1/2 cup of dark or light molasses
Utensils needed:
-Cling Wrap
-parchment paper
-2 mixing bowls
-A rolling pin
-a whisk.
Step 1. Preheat the oven to 375 degrees.
Step 2. Combine your flour, baking soda, salt, cinnamon, and ginger. Mix together and set aside.
Step 3. In a large bowl, using an electric mixer or by hand, cream butter and sugar together until they are light and fluffy. Scrape down the sides.
Step 4.  Add the eggs, vanilla, and molasses. Beat until mixed completely. After they are combined, add the flour mixture.
Step 5. Form dough into two 6 inch discs and wrap in Cling Wrap and refrigerate for at least two hours.
Step 6. Roll dough on to a counter and roll out until it is relatively flat and smooth. Cut pumpkin shapes by hand or use a cookie cutter. Place 5 inches apart on a cookie sheet lines with parchment paper.
Step 7. Bake for 11 minutes or until the cookies set. Decorate with icing or whatever you want.