CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
American |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
2 |
c |
Unbleached all-purpose flour |
1/2 |
t |
Ground ginger |
1 |
t |
Cinnamon |
1/2 |
t |
Salt |
1/4 |
t |
Nutmeg |
1/4 |
t |
Clove |
1/4 |
t |
Baking soda |
1 |
|
Stick unsalted butter |
1/3 |
c |
Brown sugar, light or dark |
1 |
|
Egg |
1/3 |
c |
Molasses, unsulphured or |
|
|
robust |
1 |
|
Stick butter |
1/2 |
c |
Confectioners' sugar |
1/2 |
c |
Cooked or canned pumpkin |
|
|
mashed |
1/2 |
t |
Cinnamon |
1 1/3 |
c |
Confectioners' sugar |
1 |
|
Egg white* |
1 |
|
Lemon juice or vinegar |
INSTRUCTIONS
For the dough: Combine flour, spices, salt and baking soda in a mixing
bowl and stir well to mix. Beat butter and sugar by machine and beat
in egg and continue beating until the mixture is smooth. Beat in half
the flour mixture, then stop and scrape bowl and beater(s). Beat in
molasses, scrape again and beat in remaining flour mixture, just until
combined. Divide dough into several pieces and press each piece into a
rectangle about 1/4-inch thick between 2 sheets of plastic wrap. Chill
the dough at least one hour or until firm. Preheat the oven to 350
degrees and line 3 or 4 cookie sheets with parchment or foil. Roll
dough, one piece at a time, on floured surface, just to make flat and
even, but not much thinner. Cut dough with floured cutters and arrange
on pans an inch or two apart, to make room for expansion during
baking. Repeat with remaining dough. Re-roll scraps immediately, or
press together, chill and re-roll later. Bake cookies about 10
minutes, until firm. Cool on pans. For the filling: Beat butter until
light, then beat in sugar. Continue beating until soft and light. Beat
in pumpkin and cinnamon and continue beating until smooth. To fill
cookies: Line up half the cookies on a work surface and spread with
filling. Top with remaining cookies. For the icing: Combine sugar
and egg white in mixing bowl and beat by machine until combined. Add
lemon juice and continue beating until fluffy. Keep plastic wrap
pressed against surface of icing to prevent a crust from forming. Use
a paper cone or the snipped end of a plastic bag to pipe icing on
cookies, outlining eyes, nose and mouth of jack o'lantern. Yield: 2
dozen RAW EGG WARNING The American Egg Board states: "There have been
warnings against consuming raw or lightly cooked eggs on the grounds
that the egg may be contaminated with Salmonella, a bacteria
responsible for a type of food poisoning....Healthy people need to
remember that there is a very small risk and treat eggs and other raw
animal foods accordingly. Use only properly refrigerated, clean,
sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and
whites with the shell." Recipe by: Cooking Live Show #CL8993 Posted
to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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