Pumpkin Rollout Cookies Revisited

• 34 cup butter
• 12 cup sugar (preferably turbinado or demerarra)
• 2 tablespoons orange zest
• 12 cup pumpkin
• 1 egg yolk, beaten
• 1 teaspoon vanilla
• 2 12 cups whole wheat pastry flour
• 14 teaspoon salt
• 14 teaspoon nutmeg (scant)
• 12 teaspoon clove (scant)
• 1 teaspoon ground ginger
• 2 teaspoons cinnamon

1. Cream butter and sugar.
2. Blend in flavorings: orange zest, salt, cinnamon, clove, ginger, nutmeg, vanilla.
3. Incorporate yolk, then flour.
4. Divide in two balls, wrap separately and chill at least 1/2 hour.
5. Use cookie cutters on dough rolled 1/4 inch thick (thinner for crispy cookies, thicker for chewier).
6. Bake 15 minutes at 375-degrees.
7. Frost with any icing.
8. For Haloween we used powdered sugar (maybe 3 cups?
9. Sorry, don't know quantity) mixed with cream cheese (2 Tablespoons) flavored with orange zest (1/2 teaspoon) and maple syrup (1/4 cup).
10. Add milk to moisten to proper consistency (just add by the dropful; a little goes a long way and you want the resulting icing thick enough not to run off the cookies).
11. Apply sprinkles to wet frosting so they harden on top.

butter, sugar, orange zest, pumpkin, egg yolk, vanilla, whole wheat pastry flour, salt, nutmeg, clove, ground ginger, cinnamon

Taken from www.food.com/recipe/pumpkin-rollout-cookies-revisited-143359 (may not work)