| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Unsalted butter |
| 1 | c | Sugar |
| 1 | c | Cooked; pureed pumpkin (fresh or canned) |
| 1 | Egg | |
| 1 | ts | Pure vanilla extract |
| 2 | c | Unbleached all purpose flour |
| 1 | ts | Baking powder | |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | ts | Cinnamon |
| 1/2 | ts | Freshly grated nutmeg |
| 1 | c | Walnuts; coarsely chopped |
| 1 | c | Raisins |
| 2 | c | Sifted confectioner's sugar |
| 1/4 | c | Butter; softened |
| 1 | ts | Vanilla |
| 3 | tb | Whipping cream; fresh orange juice or rum |
INSTRUCTIONS
ICING 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 confectioner's sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioner's sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies. Yield: 6 dozen Iced Pumpkin Cookies Posted to Bakery-Shoppe Digest V1 #221 by Shelley Sparks <ssparks@mailbox.arn.net> on Sep 06, 1997
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