Tuesday’s Taste Tempters 10.25.11 Posted: Tuesday, October 25, 2011 8:02 pm
Today’s recipe comes from the cookbook “400 Sensational Cookies” by Linda J. Amendt (ISBN: 978-0-778802297/softcover/$24.95). Pumpkin Spice Cookies Preheat oven to 350 degrees.
Line cookie sheets with parchment paper. Cookies
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 can (15 oz) solid pack (purée) pumpkin
1 cup chopped pecans
Icing
1 cup confectioner’s sugar
1 to 2 tablespoons half-and-half cream or milk
1/2 teaspoon maple flavoring
Cookies
In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt until well combined. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla. Add pumpkin and stir until well combined. Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in pecans.
Using a cookie scoop or spoons, drop tablespoonfuls of dough about two inches apart on prepared baking sheets. Bake one sheet at a time, in preheated oven for 12 to 15 minutes or until edges start to turn lightly golden.
Immediately slide parchment paper onto a wire cooling rack. Cool cookies for five minutes, then transfer from parchment paper to cooling rack and cool completely.
Icing
In a small bowl, combine confectioner’s sugar, one tablespoon of the cream and maple flavoring. Using a small whisk or a fork, blend until icing is smooth and thin enough to drizzle from a fork. Add more cream as needed to achieve the right consistency. Drizzle icing over cooled cookies. Published in The Messenger 10.25.11 | 
