Recipe By : Bakers' Dozen (Beth Setrakian) Show #BD1A06
Serving Size : 72 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Unsalted butter
1 c Sugar
1 c Pumpkin -- cooked, pureed
1 Egg
1 ts Pure vanilla extract
2 c Unbleached allpurpose flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg -- freshly grated
1 c Walnuts -- coarsely chopped
1 c Raisins
Icing:
2 c Confectioners' sugar -- sifted
1/4 c Butter -- softened
1 ts Vanilla
3 tb Whipping cream,
- fresh orange juice, or rum
Preheat oven to 350°F. Cream butter and sugar until fluffy. Add
pumpkin, egg, and vanilla and mix well. Combine flour, baking powder,
baking soda, salt, cinnamon, and nutmeg. Stir into butter mixture
until well blended. Add nuts and raisins. Drop by teaspoonful onto
parchment covered baking sheet, about 2" apart. Bake about
15 minutes, or until golden. Cool.
Icing:
Cream confectioners' sugar and butter. Add remaining ingredients and
beat until smooth. If icing is too thin, add more confectioners'
sugar; if too thick, add more cream, orange juice or rum. Drizzle
over cookies.
