Beat butter and sugar until soft and fluffy. If adding food colouring, add a few drops and mix well to combine.
In a separate bowl add flour, cinnamon, nutmeg, and salt and mix till combined.
To the butter mixture, add flour in increments of 1/2 a cup and mix until a soft dough is formed. Cover it with plastic wrap and refrigerate for 30 minutes.
Once firm, remove from fridge and lightly dust a surface with flour. Roll out dough to 1cm thickness. Using a pumpkin shaped cookie cutter, cut shapes into the dough and place pumpkins on a baking tray. Refrigerate for a further 30 minutes until firm.
Remove cookies from the fridge and place on fenced roast rack with Dome Lid on. Allow to bake for roughly 5-8 minutes or until the underneath is golden and crispy. Remove from the Fenced Roast Rack and allow to cool completely. Decorate as desired.
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