1 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teasopoon salt
1 cup chopped walnuts
icing:
3 tablespoons butter
1/2 cup packed brown sugar
1/4 cup milk
2 cups confectioners' sugar
- preheat oven to 350 and grease cookie sheets.
- in a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. mix in pumpkin, egg, and vanilla.
- sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. stir in walnuts.
- drop dough by heaping spoonfuls onto the prepared baking sheets.
- bake for 10 to 12 minutes; cool on wire racks.
- while the cookies cool, combine the butter and 1/2 cup brown sugar in a small saucepan over medium heat. bring to a boil; cook and stir for 1 minute or until slightly thickened.
- cool the icing slightly, then stir in the milk, and beat until smooth. gradually stir in the confectioners' sugar until the icing is thickened.
- spread the icing on the cooled cookies.
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