Holiday Treats with Sourpuss & Buttercream Bettie
Nothing spreads holiday cheer like sweet, sugary treats! The lovely Buttercream Bettie did us the pleasure of doing some baking in our Holly Jolly Puppies kitchen set, and sending us the recipe to share. Oh, and even better, she also sent a recipe for some yummy dog treats for the fur baby in your life.
Gingerbread Cookies
- 1 cup butter
- 1 cup brown sugar
- 3 tablespoons molasses
- 1/2 teaspoon pumpkin pie spice
- 1 egg
- 3 cups flour
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1 teaspoon salt
- Beat butter and sugar
- Add the molasses, egg, vanilla, pumpkin pie spice and mix well
- Add in the flour, baking powder, and salt - blend well
- Roll dough onto a floured surface and cut with gingerbread cookie cutter
- Place each tray of cut out cookies in the fridge for 10 minutes, or until chilled
- Bake at 400 degrees for 7-9 minutes, or until edges are firm and lightly golden
- Remove from baking sheets after a minute once they are completely cooled
Icing:
- 2lbs confectioner's sugar
- 1/3 cup meringue powder
- 3/4 cup water
- 2 teaspoons vanilla extract
- Place sugar and meringue powder in mixer with whisk attachment and mix well
- Add 3/4 cup water and vanilla extract. Mix on medium low until well blended (about 3-5 minutes)
- Turn mixer on high and mix until icing is stiff and fluffy
- 1/2 cup natural peanut butter
- 1 cup 100% pure pumpkin puree, canned
- 1 3/4 cups whole wheat flour
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- In a large bowl, stir together peanut butter and pumpkin. Then stir in the flour 1/4 cup at a time - just until the dough is no longer sticky
- Roll the dough out in-between two sheets of parchment paper to 1/4" thick
- Use a cookie cutter to cut the dough, then place on your prepared pan.
- Bake at 350 degrees for 8-10 minutes. Let cool completely, then store in an airtight container (or freeze for up to 3 months)
