So this is week two of our 12 Cookies of Christmas series. Last week, we baked gingerbread men. This week we baked pumpkin cut-outs using the Merry Christmas Cookie Light Dough recipe found in my Mother’s Betty Crocker Picture cookbook (circa 1959).
Mix together thoroughly:
1/3 cup soft softening, 1/3 granulated sugar, 1 egg, and 2/3 cup of honey
Sift together and stir in:
2 3/4 cups sifted GOLD MEDAL flour, 1 tsp.soda, 1 tsp. salt, 1 tsp. lemon extract.
Chill dough. Roll out thick(1/4″). Cut into desired shapes. Place 1″ apart on lightly greased baking pan. Bake in a 375 F degree oven about 7-10 minutes until when touched lightly by finger, no imprint remains. When cool, ice and decorate as desired. We decorated with chocolate chunks while the cookies were still hot to make scary pumpkin faces. My taste testers, ages 3 and 5, liked the light dough very much. It has a distinct honey taste with a hint of lemon, a very homey and old-fashioned cookie.
For great Christmas craft ideas, please visit my friend, Bridget. This week her kids are making personalized clocks for the grandparents, very cute!