Ingredients:
- 9 oz of butter at room temperature
- 5.5 oz of sugar
- 1 egg
- 4 oz of pumpkin puree
- 18 oz of flour
- 1 pinch of salt
- 4 tsp of cinnamon
- 1/2 tsp of nutmeg
- 30 ml of milk
Instructions:
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To prepare the pumpkin puree, previously boil and pound with a fork. You have to let drain well, why should boil the night before and leave it overnight wringing over a colander.
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Sift the flour, salt, cinnamon and nutmeg and set aside. Beat butter with sugar until blended. Add the egg, mix and add the pumpkin puree, without stirring too much to not incorporate air into the dough.
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We add half the flour mixture and when it begins to integrate, add the milk and the rest of the flour mixture. We continue mixing until dough is going peeling off the walls. Taken from the bowl and form a ball we leave the counter 15 minutes, uncovered, to dry.
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Split ball in two and stretch each of the two halves with a roller, between two sheets of greaseproof paper, to make it easier for us. We put them on a baking sheet and refrigerate about 15 minutes. We take the dough from the refrigerator and use the mold or cut cookies with cookie cutters chosen.
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Place the cookies on a baking sheet on which you place a silicone mat or a sheet of baking paper. They are a bad handle cookies, it is best to go by cooling since the mass hardens and are more manageable. Cut cookies and refrigerate for 2 hours. Bake in a preheated oven at 356°F / 180°C for 15-17 minutes.
FULL RECIPE AT: http://ift.tt/2ehNp6S
Submitted October 16, 2016 at 05:46AM by ReciKia http://ift.tt/2ehQNic recipes
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