Cream of the Crop: White Pumpkin Cookies

Just as we're rounding out fall and transitioning into winter, what could be better than giving the classic symbol of fall- the pumpkin- more of a snowy winter vibe? Catherine of @birdandbiscuit shows us how to make these gorgeous white pumpkin cookies using CookieCutterKingdom's Pumpkin Cutter!

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It seems like white is the new orange when it comes to pumpkins, and I can’t get enough. The colour (or lack thereof) puts a grown up spin on a simple cookie, and the touch of gold gives it just enough glam! Eat your heart out, Cinderella!

Here’s what you’ll need:

- Clear extract or alcohol

Directions:

Cut out the pumpkin shapes and bake the cookies according to the recipe's instructions. 

Use your #2 piping tip to draw an oval in the middle of your pumpkin.

Flood the piped area with white icing, and let it dry for a couple of hours so that when you add the other sections, they don’t melt into each other. You want each section to be as clearly defined as possible.

Use your #18 open star tip and very stiff white icing to create the stem of your pumpkin. For the larger pumpkins, I piped two separate lines close together and then used a scribe to gently connect them.

For the curly details, use the smallest tip and stiffest icing you have; I actually switched to a PME #1 tip for this part because I found that I had more control over the flow.

Once the middle section has dried enough, pipe two sections on either side and fill it with your flood.

I used Rolkem super gold to paint the stems gold, but you could just as easily leave them white or used a brown icing. I have to say that Rolkem super gold lived up to its reputation! It was shiny, not too dark or yellow, and very easy to apply! I added coconut extract to the powder, but you can use any type of alcohol or clear flavoured extract. Just be careful to avoid getting any on your white icing, as you can’t wipe it away!

Catherine

@birdandbiscuit