Screaming Spice Cookies
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
40
Spice
57
Sweetness
54
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsps
Baking Soda1 tbsp
Pumpkin Pie Spice1 tsp
Salt (fine)1 cup
Granulated Sugar1 cup
Light Brown Sugar1 large
Egg2 tsps
Pure Vanilla Extract1 cup
Water3 tbsps
Egg White (powder)3 tsp
Orange Extract2 cups
Sugar (confectioners')Directions:
1
Special equipment: 1 empty metal tuna fish can, (about 6 ounces) for cutting cookies (See Cooks Note) Lollipop sticks, available in craft or bakers' supply stores For the cookies: Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl
2
Beat the butter in a large bowl with a handheld mixer until fluffy
3
Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes
4
Add egg and vanilla extract, beating until smooth
5
Gradually add the dry ingredients while mixing slowly to make a smooth dough
6
Divide dough in half and press each half into a disk
7
Wrap in plastic wrap and refrigerate until firm, at least 1 hour
8
Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick
9
Cut into cookies with a pinched tuna can (see below)
10
Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet
11
Cut out eyes and a mouth with a pastry tip, fat straw, or a knife
12
Press the lollipop sticks into the narrow end of each cookie, if using
13
Repeat with remaining dough
14
Press excess dough together, roll and cut into cookies
15
Refrigerate cookies for at least 30 minutes
16
Evenly space the racks in the oven and preheat to 350 degrees F
17
Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces
18
Bake the cookies just until they are set, about 20 minutes
19
Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies
20
Continue to cook until the candy liquefies, about 3 minutes more
21
Cool cookies on pan for 10 minutes before removing from the pan
22
Cool cookies on a rack
23
For the icing: Whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth
24
Gradually whisk in the confectioners' sugar to make a smooth icing
25
Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon
26
Let rest until the icing sets, about 30 minutes
27
Serve or store in a covered container for up to 3 days