This recipe is from one of my former students. Not one of my elementary students, one of my adult computer students. The description she included is perfect, "A soft cookie with a candy frosting." The penuche frosting is really amazing. It actually makes me prefer these cookies over pumpkin chocolate chip cookies--and for a die hard chocoholic like myself that's saying something. The simple frosting with caramel flavors compliments the pumpkin beautifully. This frosting would pair well with any pumpkin baked good--drizzle on pumpkin bread or pumpkin muffins. Delicious!
Cookies:
1 C shortening
½ C packed brown sugar
½ C white sugar
1 cup pumpkin puree
1 egg
1 tsp vanilla extract
2 C all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
1C chopped walnuts (optional)
Frosting:
3 tbsp butter
1/2 C packed brown sugar
¼ C milk
2 C confectioners’ sugar
DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets (or use parchment paper).
In a large bowl, cream together shortening, ½ cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets. Bake 10-12 minutes. Transfer to wire rack to cool.
In a small saucepan over medium heat, combine the 3 tablespoons butter and ½ cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners’ until frosting has reached desired consistency. Spread on cooled cookies.
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