We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Times change, God doesn't.

Iced Pumpkin Cookies

0
(0)
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

A Message from our Provider:

“You can spurn God’s love for only so long”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?