| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
48 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter; softened |
| 1 |
c |
Dark brown sugar; firmly packed |
| 1/4 |
c |
Dark corn syrup |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Pumpkin puree |
| 2 |
c |
Flour |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg; grated |
| 1/4 |
ts |
Ground allspice |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Raisins |
| 1 |
c |
Chopped walnuts; divided |
| 1 |
c |
Confectioner's sugar |
| 2 |
tb |
Orange juice |
INSTRUCTIONS
Preheat oven to 350 degrees. In a medium bowl, beat butter and brown sugar
with an electric mixer on medium speed until creamy. Beat in corn syrup,
egg, and vanilla, then blend in canned pumpkin puree. Mix together flour,
cinnamon, nutmeg, allspice, baking powder, and salt. Add to pumpkin mixture
and beat until well blended. Stir in raisins and 3/4 cup walnuts. Drop by
heaping teaspoonfuls 1 inch apart onto greased cookie sheets. Bake 12 to 15
minutes, until lightly browned around edges. Let cookies cool on sheets 2
minutes, then remove to a rack and let cool completely. In a small bowl,
stir together powdered sugar and orange juice until smooth. Spread glaze
over cooled cookies, then sprinkle remaining 1/4 cup walnuts on top.
Recipe by: Unknown
Posted to recipelu-digest Volume 01 Number 305 by "Marie Smith"
<craftee@sprynet.com> on Nov 25, 1997
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”