Another Pumpkin post, in the form of Perfect Sugar Cookies

Over the past few weeks, I've been looking for some blog inspriation by looking at other blogs in between loads of laundry and homework assignments and classes.  And with fall upon us, there have been more pumpkin-related posts than I can count!  And while I have been right there with them, using butternut squash, acorn squash, and pumpkin whenever I can, I don't want to just replicate what's already out there.  So, until I have some really inspired pumpkin recipe, I'll show you these precious pumpkin cookies which I made for baby shower for a friend of mine who is having a "little pumpkin" of her own. 

The fabulous thing about these basic sugar cookies is that they make excellent cut-out cookies, never spreading even with the most intricate cutters.  And although they don't have any pumpkin in them, I did add a bit of fall spice to the dough, which was wonderful. 

I loved the icing recipe which I used for these, as well.  I'll give the recipe here, and there is an excellent cookie icing tutorial over on Our Best Bites. 

Perfect Sugar Cookies

3 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup butter
1 cup sugar
1 large egg
1 teaspoon extract (vanilla, almond, orange, etc.)
1/2 teaspoon salt

Preheat oven to 350 degrees.

In a small bowl, whisk together the dry ingredients. 

In a large bowl, cream together the butter and sugar with a mixer.  Add the egg, extract, and salt, and blend well.  Add the dry ingredients in three parts, mixing well between each addition. 

Divide the dough in three parts.  Take two pieces of parchment paper, about 15 inches square, and roll out one portion to 1/4 inch between the two pieces of parchment.  Place in the refrigerator.  Repeat with the two remaining portions. 

Beginning with the first portion, cut out cookies and place them on an ungreased cookie sheet, 1/2 inch apart.  Gather scraps, reroll dough and refrigerate while you cut out remaining cookies. 

Bake for 8-10 minutes, until the edges just begin to darken.  Cool cookies on a rack.

Glacé Icing

Our Best Bites, originally from Toba Garrett

1 pound powdered sugar (plus more to thicken icing)
6 tablespoons milk (plus more to thin icing)
6 tablespoons corn syrup
1 teaspoon extract (vanilla, almond, orange, etc.)

In a medium bowl, whisk the powdered sugar to get rid of any lumps.  Whisk in the milk, corn syrup and extract until well blended.  Separate icing into bowls to make various colors with food coloring.  If you are piping icing, add more powdered sugar to thicken the icing.  Use milk to thin icing for spreading with a spoon, if needed. 

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