Argyle Pumpkin Cookies
 
 
makes 8 cookies
Ingredients
  • for vanilla dough:
  • 2 sticks of butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 cups flour
  • for chocolate dough:
  • 2 sticks of butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2½ cups flour
  • ½ cup cocoa powder
Instructions
  1. In the bowl of an electric mixer fitted with the flat beater, cream butter and sugar on medium speed until light in color and fluffy in texture. Add the egg and vanilla extract. Mix until combined. Split the dough in half. Add yellow food coloring to one half and orange food coloring to the other half. Mix each half with 1½ cups of flour on low speed until the dough comes together.
  2. Roll out your dough between 2 pieces of plastic wrap and refrigerate for at least 30 minutes. In the meantime, preheat your oven to 350°F.
  3. To make chocolate dough, mix flour and cocoa powder in a bowl and set aside. Cream butter and sugar on medium speed until light in color and fluffy in texture. Add the egg and vanilla extract. Mix until combined. Add cocoa flour mixture and mix until the dough comes together. Roll out your dough between 2 pieces of plastic wrap and refrigerate.
  4. Unwrap your yellow and orange dough. Using a small diamond-shape cookie cutter, cut out a bunch of shapes. Cover with plastic wrap and set aside.
  5. Unwrap your chocolate dough and cut out pumpkin shapes using a large cutter.
  6. Using the same small diamond cutter used earlier, punch out diamond shapes out of the pumpkin and replace them with yellow and orange dough pieces.
  7. Bake for 12 minutes.
  8. To replicate the look of argyle, add dot details with royal icing.
Recipe by Sweet Explorations at http://sweetexplorations.com/argyle-pumpkin-cookies/