Oh well, one thing I am finding the energy and motivation to do for the fall is try out my fall recipes! I LOVE LOVE LOVE fall and winter cooking- so rich and hearty and filling! I have been trying to find unique and fun desserts and drinks to make (my areas of specialty) from scratch that I can make along with my son. I stumbled upon one for iced pumpkin cookies, and I was ready to try it. I had my son help me with the dry ingredients, and the mixing. It made about 32 large cookies. I ran out of the glaze, so I may make more of that. Here it is in case you want to try it:
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 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). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. |
| 2. | In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. |
| 3. | Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. |
| 4. | To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. |
| The next time I make them I will take a picture! Next fall recipe I am trying tomorrow: Hot spiced apple cider :) |
