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Pumpkin Cookies




Source of Recipe


Minneapolis Star Tribune


Recipe Introduction




Amy Karlen of Minnetonka suggests making icing while cookies are baking.



List of Ingredients




For cookies:

3-1/2 c. sifted flour
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1-1/2 tsp. ground nutmeg
1 tsp. ground ginger
1/2 tsp. ground cloves
1 c. shortening
2 c. granulated sugar
2 eggs, beaten
1 cup pumpkin purée

For icing:

5 tbsp. brown sugar
3 tbsp. butter
5 tbsp. milk
1 c. powdered sugar, plus extra if needed


Recipe



To make cookies: Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger and ground cloves and reserve.

In a large bowl, using an electric mixer on medium speed, beat shortening and granulated sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Add pumpkin purée and mix until well combined.

Slowly add flour mixture, mixing until combined. Drop rounded teaspoons of dough 2 inches apart onto prepared cookie sheets and bake for 10 minutes; do not overbake. Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.

To make icing: In a small saucepan over medium heat, combine brown sugar, butter and milk and bring mixture to a boil. Remove from heat, set aside and cool completely, about an hour. Stir in powdered sugar until icing is desired consistency, adding more if necessary. Ice cookies to taste.

Makes about 3 dozen.