We had a fun-filled Halloweeny weekend. 🙂
These sugar cookies are super delicious and the dough, once thoroughly chilled, is easy to work with. Let it get cold, really cold!
I copied the recipe out of a cook book that I borrowed from my mother-in-law. I think it was a Betty Crocker book.
Traditional Sugar Cookies
3/4 cups shortening(part butter or margarine softened)
1 cup sugar
1 tsp vanilla or 1/2 tsp lemon extract
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp salt
Mix thoroughly shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover; chill atleast 1 hour.
Heat oven to 400º. Roll dough 1/8 inch thick on lightly floured cloth-covered boatd. Cut into desired shapes. Place on ungreased baking sheet. Bake 6-8 minutes or until very light brown.
Makes about 4 dozen 3-inch cookies.
We “carved” our pumpkins using a coloring page, thumb tack, and drill.
You must save your pumpkin seeds! They are so delicious.
We followed this tutorial. They really did turn out perfectly.
- seeds from a pumpkin (4-6 cups)
- sea salt
- olive oil
- Clean pumpkin seeds and throw out all pumpkin residue.
- Soak pumpkin seeds covered in water and swish around until all loose particles float and scoop them off and discard.
- Just when you think you’ve rinsed them enough, place them on a baking sheet and sort through them to remove any pumpkin pieces or residue.
- This takes time, but the cleaner the pumpkin seeds are the nicer they will look and the crispier they will bake up.
- Preheat oven to 325 degrees.
- Place pumpkin seeds into saucepan and cover with with water add a teaspoon salt and bring to a boil.
- Reduce heat and cook on medium low for 10 minutes.
- Strain seeds and then place seeds in a bowl with a teaspoon or two of olive oil to lightly coat the seeds and sprinkle them with salt.
- Pour them out onto baking sheets in a thin layer.
- Bake for 25-30 minutes tossing them every 10 minutes and being careful not to brown them.
- Test the pumpkin seeds to check for doneness.
- They should be dry, crisp and the inside seed should not be brown, it should be a green color.