Wednesday, October 31, 2007

Pumpkin Cookies

Happy Halloween


Sugar Cookies

• 2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick butter
• 1 cup sugar
• 1 egg
• 1/4 cup milk
• 1/2 teaspoon lemon extract


Day one:
• Sift together the flour, baking powder and salt into small bowl.
•In a larger bowl cream the butter and sugar together until smooth. Mix in the egg. Add the dry ingredients alternately with the milk and lemon extract and blend. Cover in wrap and chill overnight.

The next day:
Preheat oven to 400°F .
Cut off a piece of dough and roll out on a floured dry surface.

Add more flour to the dough until no sticking occurs.

Use your favorite cookie cutters than transfer shapes to a greased cookie sheet.
Bake for seven to ten minutes.
Let cookies cool before frosting with glaze icing
Glaze Icing

1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
food coloring

Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired.
This glaze must be stirred each time you use it.
If it is not stirred before each use it will dry with a mottled look instead of a solid color.


Somewhere in Singapore said...

This is my first time visit your blog, the cookies is very cute....

Puspha said...


Yan said...

truly amazed at your cook n bake blogsite coupled with your innovative talent, Lily.
kudos !!!!!!!

(p.s. got lots to learn fm u).

East Meets West Kitchen said...

So cute!

k said...

Hi Lily, I'm looking for a good sugar cookie recipe and chance upon your blog.

I tried making sugar cookie using a recipe i found online, but the dough is very sticky, chilled in fringe helps a little, but after cutting them using cookie cutter, it becomes soft again.

Does your recipe yield manageable dough?

Also, does your cookies from this recipe remain crisp/firm after you ice them?

Do you recommend this recipe, or this christmas one you made earlier?

Thanks very much!

lilyng said...


this cookie is nice and crisp and to easily handle it, leave dough to chill overnight as in recipe. Divide dough into 4 portions and use one at a time, leave the 3 portions in the fridge.

When you have stamped the cookie, do not remove the cookie cutter. Use a spatula and remove the cookie with the cookie cutter onto the baking tray, then remove the cookie cutter, this way, the cookie batter will not loose it's shape.

the christmas cookie recipe is for high altitude baking and if you are like me 5,280 miles above sea-level, you can always try it.

k said...

Hi Lily, thanks for the quick reply. I didn't know you are staying in high altitude area. Does the area you stay have very high humidity? I'm in Singapore where it's very humid all year round, which is why I'm concerned whether the cookie stay crisp after icing.

lilyng said...


there is no humidity here where i am, so i have to keep all my bakings in air-tight containers to prevent them from drying.

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