Sunday, October 30, 2011

Iced Pumpkin Cookies

2 1/2 cups flour
1 teaspoon of baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla

Icing:
2 cups confectioners sugar
3 Tablespoons milk
1 Tablespoon melted butter
1 teaspoon vanilla

Directions:

1. Preheat oven to 350°, 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 softened butter and sugar. Add pumpkin, egg, and 1 teaspoon of vanilla to butter mixture and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoon, flatten slightly.

3. Bake for 15-20 minutes. Cool cookies, then drizzle glaze with fork.

4. To make glaze, combine the confectioners sugar, milk, butter, and vanilla. Add milk as needed to achieve drizzling consistency.