Sunday, April 19, 2015

#3466 - Glazed Pumpkin Cookies

(by Shirley McNevich)

2 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 1/2 cups white sugar
1/2 cup softened butter
1 cup Libby's canned pumpkin
1 egg
2 tsp. vanilla
Icing: 2 cups Domino's powdered sugar (sift after measuring); 3 TBSP milk; 1 TBSP butter (melted); 1 tsp. vanilla

In a bowl add flour, baking soda, baking powder, cinnamon, nutmeg and salt--stir to mix. In a mixer add white sugar and softened butter--beat. Add pumpkin--beat. Add egg and 2 tsp. vanilla--beat. Slowly add flour mixture beat. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 15-17 minutes or until edges of the cookie are firm. Cool completely. Icing: in a bowl add sifted powdered sugar, milk, melted butter and 1 tsp. vanilla--beat with a spoon. If not thick enough, add a little more powdered sugar and beat again. Place cooled cookies in a single layer on paper towels (they SHOULD be touching each other). Scoop the icing mixture into a small plastic bag. Use a toothpick to poke a hole in the corner of the bag. Close the top of the bag and squeeze the icing into the corner of the bag and squeeze lines of icing all over the tops of the cookies.

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