Friday, 10 October 2014
Cinnamon Cookies with Pumpkin Spice Kisses
This post is for all my American friends!!
For some reason, here in Canada we just don't have all the seasonal goodies that the states have. Fortunately, I have a friend who travels to the states on a regular basis and brings me back goodies when I ask! So I am fully stocked with pumpkin spice goodness at the moment (marshmallows, baking chips, pop tarts, coffee creamer and best of all KISSES!). I love.. like looooove pumpkin flavored everything!
Unfortunately, you can't get the pumpkin spice kisses used in this recipe here in Canada, so unless you have someone to send them to you, or you're making a trip south of the border sometime soon, you might not be able to partake in this recipe... but these cookies are pretty darn good, so they'd be alright without the pumpkin spice kisses too!
Recipe Source: Budding Baketress
1/2 cup of butter (softened)
1 1/2 cups sugar
1 tsp vanilla
2 3/4 cups flour
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
3 tbsp milk (if dough is too crumbly)
1/3 cup sugar (for rolling cookies in)
Preheat oven to 375 F.
Unwrap your pumpkin kisses, throw them in a bowl and put them in the freezer (this will keep them from melting when you put them on your warm cookies).
Cream together the butter and sugar, add in the vanilla and eggs.
In a separate bowl sift together all the dry ingredients. Slowly add the dry mixture to the butter mixture. Once mixed, if the dough is too crumbly you can add in some milk to make it a little smoother.
Roll the dough into 1" balls, then roll in sugar. Place onto a greased cookie sheet.
Bake for about 9 minutes.
Once done baking, let the cookies cool for a few minutes and then press your kiss into the cookie.
They may melt a bit, so you can pop the whole pan into your freezer if you'd like to keep them from melting too much. I didn't do that, and I probably should have.... haha!