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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe was recently the runner-up in a cookie contest our local paper had. Everyone who has tried them has declared them delicious. I usually make about 1.5 times the icing. Ingredients:
3 1/2 cups flour |
2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons ground cinnamon |
1 1/2 teaspoons ground nutmeg |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1 cup shortening |
2 cups granulated sugar |
2 eggs |
1 cup pumpkin puree |
5 tablespoons brown sugar |
3 tablespoons butter |
5 tablespoons milk |
1 cup powdered sugar, plus a little extra |
powdered sugar, if needed |
Directions:
1. 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. Save for later.
2. 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 puree and mix until well combined.
3. Slowly add flour mixture, mixing until combined. Droup 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.
4. To make icing: In a small saucepan over medium heat, combine 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.
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