Prep 1 hr 30 mins
Cook 30 mins
I came up with this recipe because I love scones and wanted to incorporate their texture and delicate taste into a cookie. So far, I have baked these 3 times and each attempt was successful. If you like scones and tea, this is a nice change. Because of the pumpkin in the recipe, I used Halloween cookie cutters, but any shape will do. Twice I used "fresh" frozen pumkin, thawed, but canned also worked well. The yield I give is using a 2 to 21/2 inch cutter.
- 177.44 ml butter
- 118.29 ml brown sugar, packed
- 591.47 ml flour
- 118.29 ml pumpkin
- 14.79 ml orange rind, grated
- 1 egg
- 4.92 ml vanilla
- 9.85 ml ground cinnamon
- 4.92 ml ground ginger
- 4.92 ml ground nutmeg
- Preheat oven to 375.
- In mixer bowl on medium speed, blend butter, brown sugar and orange rind until well mixed. Add egg, pumpkin and vanilla and mix some more until nicely incorporated.
- In separate bowl, sift together flour and spices. Add to mixer bowl and mix until a very loose dough forms. Turn dough onto a sheet of plastic wrap, form a ball, covered with wrap. Chill 1 hour.
- On surface lightly dusted with confectioner's sugar, roll dough out about 1/4" thick. Use cutters to shape cookies. Place on ungreased baking sheets and bake 10-12 minutes, until golden brown on bottoms (like a scone).
- Cool cookies on rack. While still warm I spread a scone glaze on top: mix confectioners sugar, a little orange juice, cinnamon, and vanilla extract until a thin glaze forms. Spread over warm cookies. I also add raisins as decorations, adhered to the glaze, at this point.
My kids loved these. I didn't realize how long they would take to make. Otherwise, I will plan and definitely make these again.