1 c Unsalted butter
1 c Sugar
1 c Cooked — pureed pumpkin
(fresh or canned)
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 Freshly grated nutmeg
1 c Walnuts — coarsely chopped
1 c Raisins
Icing:
2 c Sifted confectioners’ sugar
1/4 c Butter — softened
1 ts Vanilla
3 tb Whipping cream — fresh
Orange juice
Or rum
Preheat oven to 350 degrees. 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 inches 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. Yield: 6 dozen
Iced Pumpkin Cookies
Yields
1 Servings