Temperatures have dipped again a little this week. It feels more like fall than summer now, which is great considering Halloween is right around the corner already. This year I've been embracing fall with all its might, crunchy leaves, deep blue skies, and even the too warm temperatures. I've been eyeballing Thanksgiving dishes for a while now, eager to get busy in the kitchen baking fall treats.
But, alas, we still do have a few more days to go until November. Pumpkin spice for Mummy Cookies aside, we are still in Halloween mode over here.
All year round I've been making simple chocolate chip cookies or sugar cookies to share with our morning or afternoon cuppa. But then I came across our gingerbread cut out one day when e was playing with her playdough and I remembered seeing a Mummy Cookie online somewhere, which gave me the final nudge to give it a try also, using said gingerbread cut out. So we got busy in the kitchen yesterday afternoon.
1 c (2 sticks) unsalted butter, softened
1 c sugar
1 tsp vanilla extract
1/4 melted chocolate chips
2 TBS cocoa powder
2 tsp pumpkin pie spice
3 c flour (unbleached)
2 tsp baking powder
1 tsp salt
1. preheat oven to 400 degrees Fahrenheit
2. in a mixing bowl, add butter and sugar - beat on medium speed until combined.
3. add egg, vanilla, melted chocolate chips, cocoa, and pumpkin spice - mix well
4. add flour with baking powder and salt, one cup at a time, mix until well combined, scraping the sides of the bowl as needed.
5. roll out dough about 1/4 to 1/2 inch thick (mine worked better on the thicker side)
6. punch 'em out and bake on a cookie sheet for 9- 12 minutes
7. let cool completely before icing with royal icing (small tip if available)
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