Pumpkin Blossom Cookies
Oct 18, 2012 23:58:20 GMT -5
Post by PrisonerOfHope on Oct 18, 2012 23:58:20 GMT -5
Pumpkin Blossom Cookies
Here's what you'll need:
1/2 cup unsalted butter, softened
1/2 cup sugar
1/4 cup liquid chai concentrate (I used Tazo brand.)
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
22-24 Hershey's Pumpkin Spice Kisses
Plus:
1/2 cup sugar
1 teaspoon pumpkin pie spice
Let's get baking:
In a medium bowl whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
Using an electric mixer on medium speed, beat butter and sugar until fluffy (about three minutes).
Add eggs, chai concentrate, and vanilla to the butter mixture. Mix until combined.
Reduce mixer speed to low and add flour mixture in three portions, mixing each just until incorporated.
Refrigerate for about an hour. .
Preheat the oven to 325 degrees F.
Unwrap Pumpkin Kisses.
Then in a small bowl mix 1/2 cup sugar and 1 teaspoon pumpkin pie spice.
Using your hands, roll the dough into one-inch round balls. Then, roll dough balls in sugar and pumpkin pie spice mixture.
Place the dough balls about two inches apart on baking sheets. Bake for 12-15 minutes.
Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Cool completely.
Because the Pumpkin Kisses melt very quickly, I put the bag in the freezer before unwrapping them. I also kept the unwrapped Kisses chilled until I was ready to place them on the cookies. Do not touch or move your cookies until the Kisses have firmed up again.
Here's what you'll need:
1/2 cup unsalted butter, softened
1/2 cup sugar
1/4 cup liquid chai concentrate (I used Tazo brand.)
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
22-24 Hershey's Pumpkin Spice Kisses
Plus:
1/2 cup sugar
1 teaspoon pumpkin pie spice
Let's get baking:
In a medium bowl whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
Using an electric mixer on medium speed, beat butter and sugar until fluffy (about three minutes).
Add eggs, chai concentrate, and vanilla to the butter mixture. Mix until combined.
Reduce mixer speed to low and add flour mixture in three portions, mixing each just until incorporated.
Refrigerate for about an hour. .
Preheat the oven to 325 degrees F.
Unwrap Pumpkin Kisses.
Then in a small bowl mix 1/2 cup sugar and 1 teaspoon pumpkin pie spice.
Using your hands, roll the dough into one-inch round balls. Then, roll dough balls in sugar and pumpkin pie spice mixture.
Place the dough balls about two inches apart on baking sheets. Bake for 12-15 minutes.
Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Cool completely.
Because the Pumpkin Kisses melt very quickly, I put the bag in the freezer before unwrapping them. I also kept the unwrapped Kisses chilled until I was ready to place them on the cookies. Do not touch or move your cookies until the Kisses have firmed up again.
