Posted by: Jonjon | January 29, 2009

Cookies – Pumpkin – Iced Pumpkin Cookies 8/10




Cookies – Pumpkin – Iced Pumpkin Cookies 8/10

29/01/2009

http://allrecipes.com/Recipe/Iced-Pumpkin-Cookies/Detail.aspx

INGREDIENTS (Nutrition)
• 1/3 cup and 2 tablespoons and 1 teaspoon all-purpose flour 60g
• 1/4 teaspoon baking powder 0.9g
• 1/4 teaspoon baking soda 0.9g
• 1/2 teaspoon ground cinnamon 0.9g
• 1/8 teaspoon ground nutmeg 0.3g
• 1/8 teaspoon ground cloves 0.2g
• 1/8 teaspoon salt 0.6g
• 1 tablespoon and 1-3/4 teaspoons butter, softened 20g
• 1/4 cup and 2 teaspoons white sugar 60g
• 3 tablespoons and 1/4 teaspoon canned pumpkin puree 50g
• 1/4 egg 12.5g
• 1/4 teaspoon vanilla extract 1ml

• 1/3 cup and 1 tablespoon confectioners’ sugar 45g
• 1-3/4 teaspoons milk 9ml
• 1/2 teaspoon melted butter 3g
• 1/4 teaspoon vanilla extract 1ml

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 3 dozen.
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.

Conclusion
Yeah, this is the recipe for pumpkin cookies. It didn’t produce a crunchy cookie, but more of a cookie-cake. Some ground gingers can be added. The icing was not bad. It hardened as it cooled. The pumpkin cookies tasted less sweet after been refrigerated, so the icing blended in perfectly if the cookies are refrigerated. I also used half half white and brown sugar.

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