Halloween: Halloween Cookies II
Source of Recipe
The Pastry Shop
List of Ingredients
1 1/2 cups light brown sugar, firmly packed
2 eggs
1/2 cup canned pumpkin purée
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped pecans or other nuts
Browned Butter Icing, below
Recipe
In a large mixing bowl, cream butter and brown sugar until
light and smooth. Beat in eggs, pumpkin purée, and vanilla.
In another bowl, stir together flour, cinnamon, ginger,
nutmeg, baking powder, salt, and baking soda. Add to the
first mixture and stir until smooth. Stir in chopped pecans
or other nuts. Drop cookie dough but spoonfuls onto lightly
greased cookie sheets, or use Silpat-type sheets or parchment
paper to line baking sheets. Bake pumpkin cookies at 375° for
10 to 15 minutes, or until lightly browned. Cool cookies on
racks then spread with browned butter icing (below).
Browned Butter Icing
6 tablespoons butter
2 cups confectioners' sugar, unsifted
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk, or enough for spreading consistency
chopped pecans or other nuts
Brown butter in a heavy saucepan over medium heat; remove
from heat. Blend in confectioners' sugar and vanilla. Beat
in milk to desired spreading consistency. Frost the Halloween
cookies and sprinkle with chopped nuts, if desired.
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