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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 132 |
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With just a hint of pumpkin flavor and a buttery cinnamon frosting, these cakelike drop cookies are sure to be a hit at a fall gathering. Denise Smith, a field editor from Lusk, Wyoming, shared the big-batch recipe. Ingredients:
1/2 cup butter-flavored shortening |
3 cups sugar |
1 can (15 ounces) solid-pack pumpkin |
2 eggs |
1/2 cup milk |
6 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1 teaspoon salt |
1 teaspoon ground allspice |
1/2 teaspoon ground cloves |
cinnamon frosting: |
1/2 cup butter, softened |
2-1/2 cups confectioners' sugar |
2 tablespoons milk |
1 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream shortening and sugar. Beat in the pumpkin, eggs and milk. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-13 minutes or until lightly browned. Remove to wire racks to cool completely.
3. In a small bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator. Yield: 11 dozen.
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