The Susan G. Komen Arkansas Race for the Cure is October 4th--a week from today! We'll be attending lots of functions in the next few days celebrating the amazing individuals who have fought or are currently fighting breast cancer, and we know there will be some hors d'oeurves and sweet treats for noshing.

What better snack than one that reminds us of the reason we're coming together? We used our awareness ribbon cookie cutter to make some sweet treats for snacking.

These pumpkin butter sugar cookies are super quick and easy--the adorable factor is an added bonus.

We've taken your basic, boring sugar cookie and spiced it up for autumn with some pumpkin butter and nutmeg. They're delightfully soft (but not too soft), spicy (but not too spicy), and sweet. 

Pumpkin Butter Sugar Cookies

Here's What You'll Need

• 2 sticks unsalted butter, softened
• 1 cup granulated white sugar
• 1 large egg
• 3 cups all-purpose flour
• 1/8 teaspoon nutmeg
• 1/3 cup pumpkin butter
• 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
• pinch of salt
• awareness ribbon cookie cutter
• cookie sheet
• Silpat
• cooling rack

Here's How You'll Do It

1. Cream your softened butter & sugar on medium speed using an electric mixer.
2. Add sugar, vanilla extract, egg, and nutmeg. Continue mixing, scraping sides of bowl.
3. Gradually add flour, pumpkin butter, and salt. Mix until combined & formed into a dough.
4. Chill dough for an hour. 
5. Roll out dough to desired thickness. Cut cookies if desired. 
6. Place cookies on Silpat baking mat on cookie sheet.
7. Bake in preheated oven at 350 until edges begin to brown, about 8-10 minutes, depending on cookie thickness. 
8. Let cool completely on a cooling rack before icing.

For Icing: 

Alright, so we admit we're not Sarah DeClerk of Ann Potter Baking. We are not yet masters of royal icing, but we appreciate a nicely-decorated cookie just as much as the next person. Save yourself $15 on meringue powder (expensive, yo) and use some stuff you've already got in your pantry. You'll need TWO icings: one with a thicker consistency (your border icing) and one with a slightly thinner composition (known as "flood icing"). They're both made of the same thing, just different proportions. 

Border Icing: 

• 1 cup powdered confectioner's sugar
• 1/2 teaspoon pure vanilla extract
• 2 to 2 1/2 tablespoons milk or water
• food coloring, if desired

Combine in a bowl using fork or spoon! 

Flood Icing: 

• 1 cup powdered confectioner's sugar
• 1/2 teaspoon pure vanilla extract
• 2 and 1/2 to 3 tablespoons milk or water
• food coloring, if desired

Combine in a bowl using fork or spoon! 

To actually "ice" your cookies, we recommend using a squeeze bottle for easy control. First, make sure your cookies are completely cool--if they are hot, the icing will melt upon contact and you'll have a mess!

Outline your cookies using the "border icing," then "flood" them with the thinner flood icing. The thin consistency of the flood icing will move to meet the border icing but won't run over. 

Let dry COMPLETELY before attempting to stack them, otherwise you risk messing up your pretty work! Ours weren't perfect. Yours may not be, either. That's okay! 

There are so many great causes to support in October. Did you know that October is also:

National Spina Bifida Awareness Month?
Or National Domestic Violence Awareness Month?
How about Sudden Infant Death Syndrome (SIDS) Awareness Month? 
Down Syndrome Awareness Month?

You can show your support for all these causes (and we hope you do!). 

As always, our best wishes for your dishes! See you in the store!