My niece and I warmed up a traditional sugar cookie dough recipe with pumpkin pie spice over the weekend. Inspired by the pumpkin pie fragrance, we decided to cut out little slices of dough in the shape of pocket-sized pie slices. Once the cookies were baked, we melted some butterscotch chips to spread on the cookies to look like pumpkin pie filling. Lastly, I made a fluffy meringue icing to pipe on for a whipped cream look on top. “Little pumpkin pies for my dollies,” my niece exclaimed! “Spicy butterscotch cookies are surprisingly tasty,” I thought.
Pumpkin Pie Spice Cut-Out Cookies
Sift together:
1 1/2 cups flour
1/2 cup sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Cut in:
1/2 cup shortening
(In a separate bowl) beat together:
1 egg
1 tablespoon buttermilk
1 tablespoon vanilla
Add wet ingredients to the rest of the mix until combined. Roll out dough with flour. Bake in a 375-degree oven for 6 minutes. Cool on baking rack.
Melt 1/2 cup butterscotch chips with 1 tablespoon vegetable oil or peanut butter. Stir until combined and glossy, then spread over the tops of the cookies.
Fluffy White Frosting from allrecipes.com
In a saucepan, stir together 1 cup white sugar, 1/3 cup water, and 1/4 teaspoon cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
In a medium bowl, whip 2 egg whites and 1 teaspoon vanilla extract to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes.
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