Pumpkin Butter Cookies

INSTRUCTIONS

• Cream butter, sugar, salt and vanilla until light and fluffy.
• Add and mix the heavy cream, egg yolk and cake flour.
• Set aside 1 tbsp of the cookie dough, mix a little bit of the orange food color in the rest of the dough until you get the shade you want.
• Divide the tablespoon of dough in half, to paint one half green to be the “pumpkin leaves” and paint the other half brown to be the “pumpkin stem”.
• Place the “orange” cookie dough in a piping bag with a french star pastry tip (I used Ateco 864) and place the other two doughs in piping bags too (you don’t need a pastry tip for these, just don’t cut the tip of the bag too big so you can decorate easily).
• Pipe the “orange” dough in small 5cm swirls on a baking tray lined with parchment paper (spacing them apart to allow for them to spread), add the pumpkin stems with the brown dough and the leaves with the green dough.
• Leave the cookies in the refrigerator for at least 40 minutes so that the dough can chill before baking.
• Bake at 170C/338F for 15-20 mins, remember to preheat the oven.
• Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.
• Make the pumpkin faces using melted chocolate in a piping bag and enjoy!