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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 60 |
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At my last cookie exchange I won the award of Best Cookie with this recipe. This is a cake type cookie that is rich, but not overpowering. Ingredients:
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
1/2 teaspoon salt |
1/2 cup butter, softened |
1 1/2 cups white sugar |
1 cup canned pumpkin puree |
1 egg |
1 teaspoon vanilla extract |
frosting |
2 cups confectioners' sugar |
3 tablespoons milk |
1 tablespoon melted butter |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
3. In a medium bowl, cream together the 1/2 cup of butter and white sugar.
4. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
5. Mix in dry ingredients.
6. Drop on cookie sheet by tablespoonfuls; flatten slightly.
7. Bake for 15 to 20 minutes in the preheated oven.
8. Cool cookies, then drizzle glaze with fork.
9. To Make Glaze:
10. Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
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