Iced Pumpkin Cookies

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Iced Pumpkin Cookies Ingredients

1 c Unsalted butter	1 ts Cinnamon
1 c Sugar	1/2 ts Freshly grated nutmeg
1 c Cooked; pureed pumpkin	1 c Walnuts; coarsely chopped
1 Egg	1 c Raisins
1 ts Pure vanilla extract	ICING
2 c Unbleached all purpose flour	1/4 c Butter; softened
1 ts Baking powder \|	1 ts Vanilla
1/2 ts Baking soda	3 tb Whipping cream; fresh orange
1/2 ts Salt

Instructions for Iced Pumpkin Cookies

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 Posted to Bakery-Shoppe Digest V1 #221 by Shelley Sparks on Sep 06, 1997

Main Ingredient: CookiesCuisine: Uncategorized