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Sugar and Spice

These Holiday Treats Are Sure to Please Santa and His Helpers

Holiday Spice Cookies 


Ingredients 
2 3/4 cups all-purpose flour 
1 tsp baking powder 
1 tsp salt 
1 1/2 tsp ground cinnamon 
1/4 tsp ground cloves 
1/4 teaspoon freshly grated nutmeg 
1 tsp orange zest (optional) 
2 tsp pure vanilla extract 
1 cup granulated sugar 
1/2 cup brown sugar 
2 sticks (1 cup) unsalted butter, softened 
1 egg 

Instructions 

Preheat oven to 350 degrees. 

In a medium bowl, mix flour, baking powder, salt, cinnamon, cloves and nutmeg. 

In a large bowl, beat butter and sugars until fluffy. 

Add egg, orange zest and vanilla and mix well. 

Gradually add in dry ingredients until well incorporated. 

On a floured surface, roll out dough to 1/4-inch thickness. Dip cookie cutters into a bit of flour and cut out dough into holiday shapes and place on a parchment-lined cookie sheet. 

Bake 8-10 minutes or until the edges begin to brown. Cool completely on wire racks before icing. 


Royal Icing 

Ingredients

4 cups powdered sugar 
3 Tbsp meringue powder 
9 Tbsp room-temperature water 
Gel food coloring 

Instructions

In a stand mixer, whisk all of the ingredients on high speed for up to two minutes. If icing is too thick, add a bit more water. Divide icing and color as desired. Pipe onto cookies and let dry.

Pumpkin Spice Bars

Ingredients

2 cups gingersnap crumbs (*MI-DEL is what I use)

7 Tbsp butter, melted

1 2/3 cups plus ¼ cup sugar, divided

2 cups all-purpose flour

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1 tsp salt

4 eggs

1 can (15 ounces) pumpkin puree

1 cup vegetable oil

Instructions

Preheat oven to 350 degrees. Line a 15 x 11-inch pan with parchment paper or foil and set aside.

In a small bowl, mix gingersnap crumbs, butter and ¼ cup sugar until well combined. Spread mixture into prepared pan. Use a measuring cup with a flat bottom to smooth mixture to form an even crust.

 Bake crust until fragrant, about 6 minutes. Let cool completely.

 In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt. 

 In a separate bowl, beat eggs, remaining sugar, pumpkin puree and oil.  Stir in the flour mixture. 

Using a rubber spatula, spread the pumpkin mixture evenly over the cooled crust in the pan. 

Bake until filling pulls away from the pan, 25-30 minutes. Let cool completely in pan.

Frost the top of the cooled bars with cream cheese frosting and add decoration if desired. Cut the bars into desired size.

Cream Cheese Frosting

Ingredients

½ cup butter, softened

8 oz cream cheese, softened (use the “brick” – not spreadable)

1 tsp vanilla extract

4 cups powdered sugar

Instructions

Beat softened butter and cream cheese until lump-free and combined.

Add powdered sugar and vanilla. Beat until creamy.

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