Pumpkin spice icebox cookies and monster hot chocolate
We were hit by a freak snowstorm this weekend, which really put a wrench in our pumpkin carving plans. Several inches of heavy, wet snow kept us inside, but we warmed up with some monster hot chocolate and these icebox cookies. Don’t you love the eyeball marshmallows in the hot chocolate? I poked mini chocolate chips into a mini marshmallows and voila!
The cookies are a pumpkin spice refrigerator cookie. I colored the dough with a little orange food gel and rolled it into a log before rolling the whole thing in black decorating sugar. To keep the log from getting a flat side while chilling in the fridge, I cut a paper towel tube down the middle and placed the dough inside it.
Hope you all have a fun and safe Halloween! Boo!
Recipe: Pumpkin Spice Icebox Cookies
(from Martha Stewart)
1 c. unsalted butter, room temperature
3/4 c. granulated sugar
1/2 tsp. kosher salt
2 large egg yolks
1 tsp. pure vanilla extract
2 1/4 c. all-purpose flour, sifted
1 Tbsp. pumpkin pie spice
In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each addition. Add vanilla. With mixer on low, add flour and pumpkin pie spice; mix just until combined. Roll into a log, then gently roll log in decorating sugar and wrap in plastic wrap or waxed paper; chill until firm, about 1 hour.
Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Unwrap log and slice into 1/4-inch-thick rounds. (Dental floss is the perfect tool for slicing the cookies!) Place rounds on cookie sheet and bake 12-14 minutes.
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