Pumpkin Slice-and-Bake Cookies

Pumpkin Slice-and-Bake Cookies
Main INGREDIENTS
  • Dairy
Ingredients
Method

Ingredients

For the orange centre:
  • 1 cup all-purpose flour
  • 3/4 cup powdered sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2 teaspoons vanilla
  • 20 drops red food colouring
  • 20 drops yellow food colouring
For the outer chocolate section:
  • 3/4 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 3/4 cup powdered sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • Method

  • 1
    First, make the dough for the orange pumpkin center. In a food processor, pulse together the flour, powdered sugar and salt. Add the butter and continue to pulse until it is a mealy texture.
  • 2
    In a small bowl, whisk together the egg yolk, vanilla and food colouring. With the food processor running, drizzle in the egg yolk mixture and process until it becomes a dough. Turn it out onto a clean work surface.
  • 3
    Shape the dough into a 22cm long round log, then flatten slightly so it becomes an oval shape. Slice off a small bit of the dough on the end, and roll it out into a long skinny snake. Place this on top of the oval so that in a cross section, it becomes the pumpkin?s stem. Place the dough in the freezer while you make the chocolate dough.
  • 4
    To make the chocolate dough, pulse together the flour, cocoa powder, powdered sugar and salt. Add the butter and continue to pulse until it is a mealy texture.
  • 5
    In a small bowl, whisk together the egg yolk and vanilla. With the food processor running, drizzle in the egg yolk mixture and process until it becomes a dough. Turn it out onto a clean work surface.
  • 6
    Roll the dough into 22cm long skinny snakes. Stick these snakes around the perimeter of the orange dough, then roll the entire log a bit to smooth it out. Wrap the log in plastic wrap and freeze 20 ? 30 minutes.
  • 7
    Preheat oven to 180°C / 160°C fan forced.
  • 8
    Slice the log into 1.5cm-thick discs, and place them on a baking sheet one inch apart. Bake for about 15 minutes. Let cool slightly on the pan, then transfer to a wire rack to cool completely.