Friday, November 14, 2008

Sweet Tooth Sunday::Iced Pumpkin Cookies Recipe & Tutorial

I really enjoy making these cookies in the fall. Besides a can of pumpkin, you should have all ingredients on hand. Plus, they make a ton so they are great to take to bake sales, play dates or any other pot luck function in the fall!

recipe adapted from All Recipes
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
3 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 c. butter flavored crisco
1 1/2 c. sugar
1 cup of pumpkin puree
1 egg
1 tsp. vanilla

2 cups powdered sugar
3 tbs. milk
1 tbs. melted butter
1 tsp. vanilla

1. Preheat the oven to 350 and line two cookie sheets with parchment paper.

2. Combine all dry ingredients in a bowl and mix. I must say that I love penzeys pumpkin pie mix...

3. Beat the crisco with an electric mixer. Add the sugar and combine.

4. Add the pumpkin, then egg and vanilla. Scrape the bowl and mix well.

5. Add the dry ingredients and mix until combined.

6. Drop the cookies by rounded tablespoon. I like to use a scoop to make sure all the cookies bake evenly. Plus, I think it's just fun...and I'm weird. Then flatten the tops down a bit with your fingers.

7. Bake the cookies for about 13 mins. Cooking times vary by oven, but that's about how long it took mine.

8. While the cookies are baking, combine all of the ingredients for the icing. If you want more of a drizzle, just add a bit more milk to thin it out.

9. After the cookies have cooled, dip the tops in the icing or use a spoon to drizzle the icing across the top of your cookies.

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