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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 2 |
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Ingredients:
2 1/4 cups all-purpose flour |
1/4 teaspoon salt |
2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cardamom |
1 teaspoon ground coriander |
1/4 teaspoon cloves |
pinch cayenne pepper |
1/2 cup vegetable shortening |
1/4 cup coconut shortening |
1/4 cup molasses |
1 cup brown sugar |
2 eggs |
1/4 cup pumpkin puree |
1 teaspoon freshly grated ginger |
1 cup confectioners' sugar |
1 tablespoon meringue powder |
a few drops water |
Directions:
1. Preheat oven to 350 degrees F.
2. To make the cookies: In a medium mixing bowl whisk together flour, salt, baking soda, dry spices, and set aside. In a large mixing bowl, beat with a hand mixer, the vegetable shortening and the coconut shortening together until creamy. Add molasses and brown sugar and beat until smooth. Add the eggs 1 at a time, the pumpkin puree and ginger. Mix until well blended. Slowly stir in the flour with a rubber spatula scraping the sides until all ingredients are well incorporated. Roll the dough into 1-inch balls, flatten slightly with the back of a spoon and place on a cookie sheet. Bake in the oven for 10 to 12 minutes. Cool cookies for 5 minutes on cookie sheet. Transfer cookies to wire racks and let cool.
3. To make the icing: In a medium bowl, combine with a hand mixer, the sugar, meringue powder and just enough water to make a smooth, glossy icing. Transfer to a plastic baggie. Snip the corner of the bag with scissors and drizzle onto cookies.
4. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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