Pumpkin is very useful and it has been known since ancient times. And it is also universal and this versatility is in everything! Starting from species - feed, decorative, dining - and ending with areas of application: in medicine, in cosmetology, and, of course, in cooking. There are a great variety of recipes with pumpkin: desserts, hot dishes, snacks, drinks, pastries. Not only pulp is used, but also seeds, and even inflorescences are used in gourmet restaurants.
In Europe and America, the pumpkin is also the main character on Halloween and Thanksgiving.
An excellent baking ingredient is pumpkin puree. It adds crispness and a sunny color to the dough. Make a crunchy and crumbly pumpkin figurine cookie. The cooled figures can be decorated with multi-colored glaze in the spirit of Halloween, it will turn out to be very fun and bright.
Ingredients:
Butter - 65 g
Sugar - 90 g
Vanillin - to taste
Chicken egg - 1 pc.
Pumpkin puree - 100 g
Wheat flour - 240 g (+ a little for rolling out the dough)
Soda - 3 g
Salt - 2 g
Sugar glaze (multicolored) - optional
Step by step recipe:
1. Prepare food. The butter must be softened beforehand at room temperature.
Make the pumpkin puree yourself. It is not difficult at all: it is enough to cut the pumpkin pulp into cubes, put in a saucepan, adding 1-2 tablespoons. water, and simmer until softened, and then rub through a sieve. Let the pumpkin puree cool before placing it in the batter. No flavors are needed, this is one of the ingredients in the dough.
Sift the flour with salt and baking powder.
2. Put sugar, vanillin and soft butter in a deep bowl. Rub everything with a spatula until smooth and fluffy.
3. Then add the egg and stir again.
4. Now it is the turn of the pumpkin puree: add it to the butter and egg mixture and stir.
5. Then add flour mixture.
6. Use a spatula to knead the dough.
7. Finish kneading with your hands. You will get a soft, not sticky and buttery dough, very pleasant to work with, but it needs to lie down in the refrigerator and harden a little. Form a ball out of it, wrap with cling film and put in the refrigerator for 1 hour.
8. You can roll out the dough, but first prepare the baking sheet by covering it with baking paper. Turn on the oven to heat up to 180 degrees.
Lightly dust the work surface with flour and roll out a layer 0.8-1 cm thick. Use different cutters to cut the dough pieces.
9. Using a spatula or the wide side of a knife blade, transfer the pieces to the prepared baking sheet. Cookies do not spread during baking, only slightly increase in volume, so the distance between the pieces can be made small.
10. Bake cookies in a preheated oven for 12-15 minutes. Readiness can be determined in the traditional way: stick a wooden stick into the center, if it comes out dry, then it is ready. The finished cookies are soft to the touch, slightly springy when pressed. Transfer it to a wire rack and let cool completely. After cooling, it will not be so soft, it will become crispy and crumbly.
11. The pumpkin cookie is ready to serve, but why not brighten it up? Prepare the royal icing sugar, or use a pre-made one.
12. Decorate the figurines with a Halloween feel or any other pattern. Allow the frosting to solidify completely, then serve the cookies to the table.
Or you can wrap it in gift bags and present it as a delicious surprise to family and friends.
13. The cookie turned out to be very tasty, with a light vanilla aroma, and the sunny color immediately indicates that its main ingredient is a bright pumpkin!
Bon Appetit!
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