Wednesday, October 27, 2010

Egg-Free Pumpkin Sugar Cookies

Went searching for an egg-free sugar cookie recipe the other day. Not because we dislike eggs, are vegan, or are intolerant,  we just didn't have any. We had been visited by the neighborhood hob goblin the night before, who left us a mickey mouse shaped cookie cutter (the kit also included orange and black icing, although we omitted that because of the dangers of food coloring, read more here). And Mitchell wanted to use the cookie cutter something fierce, so we decided to try out the following recipe adapted from one found on Mamapedia:


2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

1/2 cup butter
3/4 cup sugar (I 
used a little less than this, but they are "sugar cookies" so I didn't half the sugar as I usually do) 
1/2 cup sour cream 
2 tablespoons pureed pumpkin (because I can't not use pumpkin lately)


Method: 
Combine the flour, salt, baking soda, nutmeg and cinnamon. Cream the butter and sugar. Blend in the sour cream; and then the dry ingredients. Chill for 1 to 2 hours. Roll out the dough until it is 1/2" thick on a floured smooth surface (you may need to add extra flour at this point). Cut with cookie cutter and place on ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.


The verdict: success!

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