FunfloWertedのブログ一覧

These soft, lightly spiced cake-like cookies are studded with minced candied ginger and topped with a buttery sugar glaze nuskin hong kong.
Total Time: 1:00
Cook: 0:30
Level: Moderate
Yield: About 3 dozen cookies
Ingredients
Cookies

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1.50 tbsp. pumpkin pie spice
0.50 tsp. salt
1 stick unsalted butter
1.25 c. sugar
1 large egg
1 tsp. pure vanilla extract
1 c. canned pumpkin puree
2 tbsp. minced candied ginger

Glaze

1 c. confectioners' sugar
2 tbsp. unsalted butter
1 tbsp. milk

Directions

Preheat the oven to 350 degrees F and line 3 baking sheets with parchment paper. In a small bowl, whisk the flour with the baking powder, baking soda, pumpkin pie spice, and salt Cloud Management Solution. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla followed by the pumpkin puree and candied ginger. At low speed, beat in the dry ingredients until evenly incorporated.
Using a small ice cream scoop, scoop level tablespoons of the batter onto the prepared baking sheets, 1 inch apart. Using a lightly moistened finger, smooth the tops. Bake the cookies, 1 sheet at a time in the center of the oven, until risen and firm, about 15 minutes.
In a small bowl, combine the confectioners' sugar with the butter and milk and stir until smooth and spreadable. While the cookies are still slightly warm, spoon a teaspoon of the glaze onto each one and spread slightly. Let cool completely, then transfer to a platter you find.

These soft, lightly spiced cake-like cookies are studded with minced candied ginger and topped with a buttery sugar glaze.
Total Time: 1:00
Cook: 0:30
Level: Moderate
Yield: About 3 dozen cookies
Ingredients
Cookies

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1.50 tbsp. pumpkin pie spice
0.50 tsp. salt
1 stick unsalted butter
1.25 c. sugar
1 large egg
1 tsp. pure vanilla extract
1 c. canned pumpkin puree
2 tbsp. minced candied ginger

Glaze

1 c. confectioners' sugar
2 tbsp. unsalted butter
1 tbsp. milk

Directions

Preheat the oven to 350 degrees F and line 3 baking sheets with parchment paper. In a small bowl, whisk the flour with the baking powder, baking soda, pumpkin pie spice, and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla followed by the pumpkin puree and candied ginger. At low speed, beat in the dry ingredients until evenly incorporated.
Using a small ice cream scoop, scoop level tablespoons of the batter onto the prepared baking sheets, 1 inch apart. Using a lightly moistened finger, smooth the tops. Bake the cookies, 1 sheet at a time in the center of the oven, until risen and firm, about 15 minutes.
In a small bowl, combine the confectioners' sugar with the butter and milk and stir until smooth and spreadable. While the cookies are still slightly warm, spoon a teaspoon of the glaze onto each one and spread slightly. Let cool completely, then transfer to a platter.