Hi Friends!
I'm excited to bring you a yummy recipe from my roommate, Holly! She made these the other evening and they made our entire apartment smell like fall. Take it away, Holly:
"Since I was a little girl, pumpkin pie was a staple at
Thanksgiving and Christmas but I was not a fan. As an
adult, I began to expand my food choices and discovered that I
actually do like pumpkin!
This recipe is perfect for both pumpkin flavor skeptics
and pumpkin lovers alike because it is light but still remains rich in
flavor. The icing glaze adds a hint of sweetness and seals the harvest
flavor without overwhelming the cookie.
I baked a batch of these for my office before
I told them I was moving on to another job and they were just the
ticket to ease the blow. The cookies pair nicely with black coffee or
a harvest lager."
Ingredients:
· 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
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.
As a professional cookie tester, I approve!
I hope she makes another batch...hint, hint...
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