Nov 5

Iced Pumpkin Cookies

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Yield: approximately 20 cookies Ingredients: 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger dash of allspice 2 eggs 1 cup brown sugar 1/2 cup canola oil 1 cup pure pumpkin (same as canned pumpkin or pumpkin puree) pinch of vanilla powder (or 1 teaspoon vanilla extract) For the icing 2 cups powdered sugar, sifted 1 teaspoon cinnamon pinch of vanilla powder (or 1 teaspoon vanilla extract) 1 tablespoon melted butter milk, as needed Directions: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until well combined, about 1 minute. (Scrape the sides of the bowl as needed during mixing). Add the oil, pumpkin, and vanilla and mix on low speed until blended. Stir in the flour mixture with a spoon. Using a 1/4 measuring cup, scoop out mounds of dough onto prepared baking sheet, spacing them 2 1/2 inches apart. Use the back of a spoon to smooth out the mounds. Bake the cookies until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. To make the icing, whisk together powdered sugar, cinnamon, vanilla, and melted butter in a small bowl. Gradually add milk by tablespoons, until you reach a spreading consistency. Spoon the icing evenly over tops of cookies. Source: http://culinaryxcouture.blogspot.gr/

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