Pumpkin Cookies
1/2 c Shortening
1 1/4 c Brown sugar
1 c Pumpkin puree
2 Eggs
2 c All-purpose flour
2 ts Baking powder
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Pumpkin Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon fresh ground nutmeg
1 teaspoon fresh ground cloves
1 tablespoon molasses
pinch of salt
1/2 cup butter, softened
1 1/2 cups brown sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk, plus extra
1 tablespoon melted butter
1 teaspoon vanilla extract
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Brown Butter Icing
1 stick unsalted butter
2 cups confectioners sugar
1 teaspoon vanilla extract
Pinch salt
About 3 or 4 tablespoons milk/half and half/to thin it out
In small saucepan, melt butter over medium-high heat until
nut brown in colour, about 10 minutes. Remove pan from
heat, and add the sugar, vanilla, salt and milk/whatever.
It'll be a little runny, but should thicken as it cools. Wait for
it to cool off about 10 minutes or so, and then frost the cookies.
See Also:
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There are many varieties of pumpkin cookies made with a specific ingredient such as blueberries, chocolate chips, cinnamon, date, nut, lemon, orange, almond, and carrot, baked into the cookie."
Combine all the dry ingredients in a bowl. In a second bowl, cream the shortening and work in the brown sugar and eggs. Mix well. Stir in the pureed pumpkin. Add the nuts and raisins. Gradually stir in the dry ingredients, mixing well. Drop spoonfuls of the batter on an ungreased cookie sheet. Bake at 375F for 10 to 15 minutes.
Source: Greatest Moments in Cooking.ch
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes (I only baked for 12, then left on the sheet for an extra 2) in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
