Ingredients
The following ingredients have 24 Servings
- 1/2 cup (1 stick) butter, softened
- 1 3 oz. package cream cheese, softened
- 1 cup confectioners' sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin spice
- 1 egg
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 12 oz. bag white chocolate chips
- 3 tablespoons shortening
- food coloring
- sugar sprinkles
Instruction
- In a bowl of a mixer fitted with the paddle attachment, combine butter and cream cheese and beat on medium-high until well combined and smooth.
- Add confectioners’ sugar, baking powder, salt, and pumpkin spice, scraping bowl as you go.
- Mix in egg and vanilla. It will look a little clumpy and curdled, but that’s ok, don’t freak out. Gradually add the flour.
- Place dough onto a sheet of plastic wrap and wrap it up. Pat it gently into a rectangle. This will make it easier to roll out the dough after it’s chilled.
- Place in refrigerator for at least one hour.
- Preheat oven to 375 degrees F.
- On a lightly floured surface, roll dough out until it is about 1/4-inch thick. Using cookie cutters, cut into the dough.
- Place them onto an ungreased cookie sheet about 1 inch apart. Bake for 8-10 minutes until lightly golden.
- Allow cookies to cool on baking sheet for a minute before transferring to a wire rack to cool completely.
- In the pan of a double broiler or a bowl over a small pot of simmering water, place the white chocolate chips and shortening.
- Stir the chips until everything is completely melted.
- Spread a small amount on a cookie until it is covered to your liking. Sprinkle with sugar crystals.
- Place a small amount of melted chocolate into a bowl and mix with the desired amount of food coloring.
- Place small dots around the cookie and using a toothpick, swirl into the white chocolate. Allow cookies to set before serving.