Friday, October 8, 2010

Iced Pumkin Cookies

Hopefully pumpkin will be on the shelf's in time for our November 13 feast at the Butte Creek Mill. You can find a recipe for turkey brine in my older post for last year. And some Chestnut recipes also.
Now for the cookies.

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 large egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon butter, melted
1 teaspoon vanilla extract

Preheat a 16" dutch oven* to 350°f. In large mixing bowl,combine flour, baking powder, baking soda, cinnamon, nutmeg, ground clove, and salt. Set aside. In mixing bowl, cream together the 1/2 cup butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to mixture, and beat until creamy. Mix in dry ingredients. drop on appropriate size foil by tablespoonfuls, flatten slightly .
Bake for 15 to20 minutes in your preheated oven. remove cookies on the foil, and re-pete with each batch until all are baked. Cool cookies, then drizzle glaze with fork.
To make glaze: combine confectioners sugar, milk, tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzle consistency.

* Use the largest oven you have, cut foils to fit. I use my oven in standard way, but many now are turning ovens up-side down, and using a wok ring on top to hold in charcoal. Ether works well .

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