Tuesday, October 12, 2010

Iced Pumpkin Cookies.


Are you tired of pumpkin stuff yet?
I think after these I will be satisfied.

They are lovely.

After Grace ate one bite of these, she said, "Oh my gosh, oh my gosh. You gotta try these. They are so good. You just gotta try these".
She actually broke off a bite and walked it over to me.

Seriously, so good.

Very easy to make.
Even easier to eat with a cup of coffee.

I found this recipe over at allrecipes.
Try it! You'll love it.

Iced Pumpkin Cookies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

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 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.

1 comment:

  1. I tried your pumpkin cookies...took them to school...they were an immediate HIT! So good that I included the recipe in our Living on the Land alumni newsletter. Yum!

    ReplyDelete

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