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Pumpkin Spice Cookies w/Browned Butter Glaze

Source of Recipe

Cynthia Ewer


List of Ingredients

1/2 cup butter or margarine
1 cup flour, all-purpose
1 cup brown sugar, packed
1 cup pumpkin, canned
1 egg
2 teaspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
3/4 cup flour, whole-grain wheat
3/4 cup pecans
3/4 cup raisins, seedless

Browned Butter Glaze
- see recipe below



Recipe

In a mixing bowl, beat margarine with electric mixer on medium to high speed for 30 seconds or until softened. Add flour, brown sugar, pumpkin, egg, cinnamon, vanilla, baking powder, soda and nutmeg. Beat until thoroughly combined, scraping sides of bowl occasionally. Stir in whole-wheat flour until mixed. Stir in nuts and raisins.

Drop in rounded teaspoonfuls 2 inches apart on a greased cookie sheet. Bake in 375-degree oven for 10 to 12 minutes, or until edges are firm. Remove and cool on a wire rack. Drizzle with Browned Butter Glaze. Makes about 48.

NOTES: A CEO original recipe. Don't let the unusual preparation method throw you; these cookies are tender, delicious, and a perfect companion for cocoa or coffee.

Browned Butter Glaze
1/4 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 tablespoons milk



Melt butter over medium heat in small saucepan until delicate brown. Mix in powdered sugar. Beat in vanilla and milk until smooth. Pour over cookies in a thin stream.

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NOTES : Be sure to use butter, not margarine, to make the Browned Butter Glaze--this is one case where the butter flavor is essential.