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Iced pumpkin cookies
Iced Pumpkin Cookies
Recipe By : BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A06
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup unsalted butter
1 cup sugar
1 cup cooked -- pureed pumpkin
(fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached allpurpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts -- coarsely chopped
1 cup raisins
Icing:
2 cups sifted confectioners' sugar
1/4 cup butter -- softened
1 teaspoon vanilla
3 tablespoons whipping cream -- fresh orange juice
or rum
Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add
pumpkin, egg and vanilla and mix well. Combine flour, baking powder,
baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until
well blended. Add nuts and raisins. Drop by teaspoonful onto parchment
covered baking sheet, about 2 inches apart. Bake about 15 minutes, or
until golden. Cool.
Icing: Cream confectioners=3D sugar and butter. Add remaining
ingredients and beat until smooth. (If icing is too thin, add more
confectioners' sugar; if too thick, add more cream, orange juice or
rum.) Drizzle over cookies.
Yield: 6 dozen Iced Pumpkin Cookies
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| Free recipe:
Iced pumpkin cookies
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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