Pink Saturday: Holiday Recipe

In lieu of your regular Pink Saturday post, I'm linking you to my favorite pink seasonal dessert's recipe, and giving you a not-so-pink one, but yummy nonetheless. It's pretty quick and painless.

Pumpkin Cookies

1 tub or tube of premade sugar cookie dough*.
Pumpkin Butter

Roll dough into a log, refrigerate for at least three hours.  Slice dough into quarter inch disks, place on cookie sheet. Bake as per instructions. While still hot, spread a very thin layer of pumpkin butter on top.

Simplicity, but a little more fun than a plain old boring cookie straight from the oven and plain.

You CAN spread pumpkin butter on top before baking, which I prefer, but you have to transfer pumpkin butter to a separate dish before spreading so as to avoid raw cookie dough germs from contaminating the pumpkin butter.



* I like to get this from the refrigerated section in one of our local grocery store where they sell things they make in their bakery to be baked at home. You're more than welcome to make your own sugar cookie dough.

For more recipes, check out Beverly's Pink Saturday.