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Beach Blanket Sugar Cookies
A hint of pumpkin pie spice in the homemade dough gives a mild taste twist to these crunchy sugar cookies. Canned frosting tinted with food coloring decorates the beach towel treats. (And don't forget to place one or two on the sandy area of the Seaside Gelatin Salad for a finishing touch.)
12 Servings
Prep: 30 min. + chilling Bake: 10 min.
Ingredients
1/2 cup butter, softened
2/3 cup sugar
1 egg
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon pumpkin pie spice
1 can (16 ounces) vanilla frosting
Gel
or
liquid food coloring
Directions
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in egg. Combine the flour, baking powder and pumpkin pie spice;
gradually add to creamed mixture and mix well. Cover and refrigerate
for 1 hour or until easy to handle.
Divide dough in half. On a lightly floured surface, roll each portion
into a 15-in. x 8-in. rectangle. Cut in half lengthwise; cut
widthwise into thirds, forming six strips. Place 1 in. apart on
ungreased baking sheets. Bend slightly if desired to form curves in
cookies.
Bake at 350° for 10-13 minutes or until edges are lightly
browned. Remove to wire racks to cool. Tint frosting with food
coloring; decorate cookies as desired. Yield: 1 dozen.
Nutrition Facts:
1 serving (1 each) equals 175 calories,
© Taste of Home 2013
2 of 2
Beach Blanket Sugar Cookies
(continued)
Nutrition Facts:
7 g fat (3 g saturated fat), 19 mg cholesterol, 97 mg sodium, 25 g carbohydrate, trace fiber, 1 g protein.
© Taste of Home 2013