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Ingredients For the cookies: 3 cups all-purpose flour 1 cup (2 sticks) unsalted butter, softened 1 1/2 cups granulated sugar 2/3 cup pumpkin puree 2 large egg yolks 2 teaspoons cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves For the frosting: 3-4 cups powdered sugar 1/2 cup (1 stick) unsalted butter, softened 8 oz cream cheese, softened 4 tablespoons pure maple syrup Preparation Preheat oven to 350°F and line a cookie sheet with parchment paper. In a medium bowl, mix together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until combined. Set aside. In a separate medium bowl, cream butter and sugar with an electric mixer on medium until light and fluffy. Mix in egg yolks one at a time, beating well after each addition. Add pumpkin and vanilla and mix until incorporated. With mixer on low, gradually add dry ingredient mixture until well combined. Using a 2 tablespoon scoop, place balls of dough 2 inches apart on cookie sheet and flatten them slightly with the palm of your hand. (Dough will be sticky, you can wet your hands a bit to prevent sticking.) Bake until set and golden brown, 10-12 minutes. Cool on baking sheet for 2-3 minutes before moving to wire rack to cool completely. While cooling, make the frosting: In a medium bowl, combine the cream cheese and butter and beat with an electric mixer until pale and fluffy. Add maple syrup and beat until incorporated. Add powdered sugar 1 cup at a time, mixing well after each addition, until desired consistency is reached. Beat on medium-high for 2-3 minutes for fluffier frosting. Frost cookies with maple cream cheese frosting and garnish with some cinnamon sugar, if desired. Enjoy! Click on the Next Page Arrow Button to continue reading and don’t forget to SHARE with your Facebook friends
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Baš se ne šali ova jesen, stvarno je stigla. Sa svojim hladnim jutrima i ugodnim danima. I bučama. Obožavam buče. Prilagodljive se, mogu i u slano i u slatko i kuhane i pečene. ma u sve mogu. Jedna brzinska jesenska poslastica, čisto da nisu uvijek galette rezervirane za ljeto. Original recept možete pronaći ovdje. RECEPT: Recept za ispis Za tijesto: 90 g brašna 60 g integralnog brašna 1 1/2 žlice šećera 1/2 žličice soli 1/2 žličice cimeta 60 g hladnog maslaca 120 ml hladne vode Nadjev: 40 g smeđeg šećera 1 žličica cimeta 1/2 žličice soli 1/4 žličice mljevenog muškatnog oraščića 1/4 žličice mljevenog đumbira 1/4 žličice mljevenih klinčića 1 žlica vanilin šećera 2 žlice otopljenog maslaca 100 g pirea od buče 2 jabuke 2 kruške Zagrijte pećnicu na 200 C. U prikladnu posudu prosijte obje vrste brašna. Dodajte šećer, soli cimet pa pomiješajte. Dodajte hladan maslac narezan na manje komade i malo vode. Umijesite. Po potrebi dodajte toliko vode da dobijete glatko tijesto. Na lagano pobrašnjenoj radnoj površini razvaljate dobiveno tijesto u krug. Tijesto prebacite na lim koji ste prethodno obložili papirom za pečenje. U manjoj posudi pomiješajte začine za nadjev, smeđi šećer, cimet,sol, muškatni oraščić, đumbir, klinčiće i vaniliju. Četvrtinu dobivene smjese umiješajte u pire od buče i dodajte još i polovicu otopljenog maslaca. Dobivenom smjesom premažite razvaljano tijesto ali na način da uz rub ostavite nenamazani dio tijesta koji ćete kasnije preklopite preko složenih jabuka i krušaka. Jabuke i kruške operite, narežite ih na četvrtine pa im odstranite srž. Narežite ih na ploške pa ih pokapajte ostatkom otopljenog maslaca i posipajte ostatkom smijese začina. Izmiješajte tako da se jabuke i kruške jednolično oblože. Pripremljeno voće složite na tijesto. Preklopite rubove. Pecite u prethodno zagrijanoj pećnici 45-50 minuta.