Holiday Rosettes Duo

Yield: 40 small cookies of each kind


For Pumpkin cookies:

Part A:

  • 1 cup all-purpose flour
  • ½ tsp DDPK ground cinnamon
  • ¼ tsp salt

Part B:

  •  ½ cup butter, softened
  • 4 tbsp cream cheese, softened
  • ½ cup granulated sugar
  • ½ tsp vanilla extract
  • 1 large egg yolk
  • 6 tbsp of pumpkin puree
  • DDP pumpkin seeds for decoration

For Chocolate cookies:


All of the above plus 1 Tbsp cocoa powder to Part A. Skip the pumpkin puree from Part B and use DDPK sunflower seeds for decoration.

Preheat the oven to 350F. Line two cookie sheets with parchment paper.

Sift the flour, cinnamon, and salt into a medium bowl. For chocolate cookies add cocoa.

In separate bowl beat the butter, cream cheese and sugar in a large bowl with an electric mixer at high speed until creamy.

Add vanilla, egg yolk and pumpkin puree (omit pumpkin puree in chocolate cookies), beating until just blended.

Mix in the dry ingredients until well blended. Insert the chosen design plate into the piping bag.

Press out the cookies, spacing 1 inch apart on the cookie sheets. Topped each cookie with one pumpkin or sunflower seed.

Bake for 12 -15 minutes or until just golden. Transfer to racks to cool.

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