Pumpkin Refrigerator Cookies | September Cookie of the Month
PRINT the recipe:
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
------------------------------
FOR THE COOKIES
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 2 3/4 cups flour
- 1/2 cup finely chopped pecans
FOR THE GLAZE
- 1-2 tablespoons milk
- 2 teaspoons molasses
- 1 teaspoon cinnamon
- 1/2-1 cup powdered sugar
FOR THE COOKIES
Beat the butter and the sugars until light and fluffy.
Mix in the egg, vanilla, salt, and baking soda.
Add the pumpkin and mix until incorporated. The batter may look curdled but that's normal.
Stir in the spices and flour and completely incorporate.
Finish by stirring in the pecans.
Divide the dough into two sections and make logs on parchment paper. Roll up and place in the freezer or refrigerator until well chilled and firm. If you want to keep in the freezer, make sure logs are in an airtight container. Once chilled, preheat oven to 350 degrees.
Slice 1/4-inch cookies and place on an ungreased cookie sheet.
Bake 10-12 minutes until puffed and firm to the touch.
Remove from oven and cool on the baking pan for five minutes then on cooling racks until room temperature. If you want to add a glaze, glaze once the cookies are room temperature.
FOR THE GLAZE
Mix ingredients until a smooth glaze with no lumps is achieved. Adjust milk and sugar to achieve a smooth and fluid glaze.
Dip the top of the cookie in the glaze then finish with sprinkles, if desired. The glaze will harden and the cookies will be devoured!
One of the Best Vintage Cookies EVER - Pecan Icebox Cookies #12tomatoes
Some recipes are so good that they keep being used decade after decade. This is the way these cookies have been going since 1930 when the recipe was first printed in an Imperial Sugar recipe pamphlet. These pecan icebox cookies are tender, buttery, and sweet.
INGREDIENTS
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
1 egg
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking soda
pinch salt
1 cup chopped pecans
Get the full recipe here -
#icebox
#cookies
#vintagerecipes
#12tomatoes
Website:
Facebook:
Pinterest:
Instagram:
How To Make The Best Sugar Cookies
A guide to making the best sugar cookies:
Check us out on Facebook! - facebook.com/buzzfeedtasty
Credits:
Chocolate Chip & Oatmeal Refrigerator Cookies
Made with chocolate chips and oatmeal, these refrigerator cookies are pretty much slice and bake! Whip up a few batches, keep them in the freezer or refrigerator and whenever you have a cookie craving, pull these out to bake up!
PRINT the recipe:
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
------------------------------
Skip ahead:
0:00 Intro
0:35 Browning the butter
1:47 Mixing in the wet ingredients
3:39 Mixing in the dry ingredients
4:53 Adding the chocolate chips
5:44 Forming the logs
7:55 Slicing the cookies to bake
10:31 Tasting the cookies
INGREDIENTS
- 1 cup brown butter, cooled
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup rolled oats
- 1 cup miniature semi-sweet chocolate chips
INSTRUCTIONS
- In a medium skillet, melt the butter over medium heat. Allow to bubble and foam. After about 5 minutes, the foaming will lessen and the bottom of the skillet will show brown solids with the butter smelling nutty and looking golden. Scrape into a bowl and cool.
- Combine the cooled brown butter and sugars until evenly mixed, 3 minutes. Add the egg and vanilla and mix to combine. Scrape sides of the bowl to ensure even mixing. Add flour, baking soda, and salt. Mix just to combine. Add rolled oats and chocolate chips. Mix to incorporate and finish by hand to ensure it is well mixed.
- Divide dough in half and shape each half into a log. Use parchment paper or plastic wrap to compact the dough. Do not worry about over compacting. Once in tight uniform logs, twist the ends and place in the refrigerator or airtight container until firm, 2 hours.
- When ready to bake, preheat the oven to 350°F. Slice prepared cookies into ¼-inch thick and place on parchment-lined baking sheet. Sprinkle with Malden sea salt. Bake until the edges are set and the centers are just soft, 10-12 minutes. Remove from the oven and cool on pan for 5 minutes. Finish cooling on a wire rack.
#cookie #chocolatechip #oatmeal
Icebox Cookies Recipe
How to make Icebox Cookies
INGREDIENTS
140g softened butter
90g powdered sugar
1 egg
1 teaspoon vanilla extract
VANILLA DOUGH
125g all purpose flour
CHOCOLATE DOUGH
115g all purpose flour
10g unsweetened cocoa powder
25g Chocolate Chips
12g sliced almond
Thank you for watching!
Please subscribe and click the Like button.
#cookies
#iceboxcookies
#chocolatecookies
3-Ingredient Butter Cookies Recipe
Learn how to make the easiest butter cookies with only 3 ingredients that you already have. These butter cookies are so delicious and they melt in your mouth! This recipe is super easy and anyone can make it at home.
►Equipment I Used in This Video:
*Every purchase you make supports my content creation.
Full written and printable recipe:
More cookie recipes you may like:
Classic Butter Cookies:
Fudgy Brownie Cookies:
Chocolate Crinkle Cookies:
3-Ingredient Peanut Butter Cookies:
Thumbprint Cookies:
Almond Cookies:
FOLLOW ME:
Instagram:
Facebook:
Website:
Makes about 25 cookies
Ingredients:
1 cup (230g) Butter, softened
2 cups (250g) Flour
2/3 cup (85g) Powdered sugar
Optional additions:
Vanilla extract
Salt
Sugar for coating
Directions:
1. Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.
2. In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour
3. 2 ways to shape the cookies:
A. Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).
B. Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.
4. Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.
5. Allow to cool.
Notes:
• Cookies can be stored in an airtight container up to 3 days.
• If the cookies are too soft, refrigerate for 30 minutes before baking
If you like my videos, please subscribe to my channel for new cooking videos: