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Fall Into Seasonal Baking

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Autumn Spice Cookies

(Family Features) - Fall has its own rhythm-a resting spot between busy summer activities and the holiday frenzy. It's a good time to cozy in and get back in touch with the kitchen. Baking decorative leaf-shaped cookies or a pumpkin quick bread fills the house with welcoming aromas and the promise of treats to have on hand.

A batch of Autumn Spice Cookies full of fall flavors-cinnamon, ginger, allspice and molasses with a hint of orange-makes a welcome dessert, the perfect accompaniment to a cup of tea, or a thoughtful gift for a hostess or friend. Bake these cookies in advance so they're ready when you need them. They can be stored at room temperature up to a week or frozen up to three months. 

For best baking results, dip Harvest Cookie Cutters in flour before making cut-outs to prevent the dough from sticking to the cutter. Space unbaked cookies evenly on the pan, one inch apart, so they don't touch during baking to make sure every leaf is perfectly shaped.

As a gift, place cookies in a clear party treat bag and tie with ribbon or raffia. Spread the joy of baking and decorating by including a Harvest Cookie Cutter and this cookie's recipe card tied on the ends of the ribbon.

The recipe for easy Pumpkin Bread Loaves, shown in the photo, can be found on  www.wilton.com.

Autumn Spice Cookies

Ingredients
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon finely grated orange zest
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/2 cup (1 stick) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 3/4 cup dark molasses

Preparation
    1. Preheat oven to 375°F.
    2. In medium bowl, combine flour, orange zest, cinnamon, ginger, baking soda, salt and allspice; set aside. In large bowl, cream butter and sugar using electric mixer. Add egg and molasses; mix well. Gradually add flour mixture to butter mixture, mixing until well blended.
    3. Divide dough into 2 portions. Roll dough to 1/8-inch thickness on floured surface. Dip harvest cookie cutters in flour before making cut-outs. Cut out shapes from dough; transfer to ungreased cookie pan, spacing 1 inch apart.
    4. Bake 7-9 minutes or until cookies are golden brown. Remove from oven; cool cookies 2 minutes on pan. Transfer cookies to cooling grid using cookie spatula; cool completely. Store cookies in airtight container at room temperature for up to 1 week.

Serves
Makes about 36 cookies

Notes, Tips & Suggestions
Wilton Products:
  • Harvest Cookie Cutters
  • Cookie Pan
  • Cooling Grid
  • Cookie Spatula

SOURCE: Wilton Industries, Inc.


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