Harvest Pumpkin Spice Cookies With Lemon Buttercre... |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 84 |
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I have been making these delicious cookies for years. Something about the lemon extract and rind in the cookies and the lemon rind in the frosting really lifts this cookie up to the heavens. People love these and you will too. Read more . ~ I remember writing this recipe out on a piece of paper at my mother's kitchen table over 20 years ago. I was going through her recipe box and found this beauty. I believe the original recipe came from the former Chattanooga News-Free Press. Enjoy. Ingredients:
cookies |
1/2 cup shortening |
1 1/3 cups sugar |
2 eggs |
1 cup mashed, cooked pumpkin (can used canned, but use plain pumpkin – not pumpkin pie filling, okay ) |
1 teaspoon pure vanilla extract |
1/2 teaspoon lemon extract |
1 teaspoon grated lemon rind |
2 1/2 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1/2 teaspoon allspice |
1/4 ground ginger |
1 cup raisins |
1/2 cup toasted chopped pecans |
lemon buttercream frosting |
1/4 cup butter,softened |
2 1/4 cups sifted powdered sugar, divided |
3 tablespoons half-and-half |
1/2 teaspoon-1 teaspoon grated lemon rind (depending on your love for lemon...i love it!) |
Directions:
1. Make the Cookies:
2. Preheat oven to 375 F.
3. Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs; beat until well blended. Stir in pumpkin, vanilla, lemon extract and grated lemon rind.
4. Combine flour, baking powder, salt and spices in a medium mixing bowl; stir well. Gradually add to creamed mixture, stirring well. Stir in raisins and toasted pecans.
5. Drop dough by teaspoonfuls 2 inches apart on greased cookie sheets. Bake for 12 minutes or until lightly browned. Remove to wire racks to cool.
6. Frost with Lemon Buttercream.
7. Yield: 7 dozen
8. *****
9. Make the Frosting:
10. Cream butter in a medium mixing bowl; gradually add 1 cup powdered sugar, beating until well blended.
11. Add remaining powdered sugar alternately with half-and-half, beating until smooth. Add lemon rind and beat well.
12. Makes frosting for 7 dozen cookies.
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