*  Exported from  MasterCook  *
 
                            Iced Pumpkin Cookies
 
 Recipe By     : BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A06
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           unsalted butter
    1      cup           sugar
    1      cup           cooked -- pureed pumpkin
                         (fresh or canned)
    1                    egg
    1      teaspoon      pure vanilla extract
    2      cups          unbleached allpurpose flour
    1      teaspoon      baking powder
      1/2  teaspoon      baking soda
      1/2  teaspoon      salt
    1      teaspoon      cinnamon
      1/2  teaspoon      freshly grated nutmeg
    1      cup           walnuts -- coarsely chopped
    1      cup           raisins
                         Icing:
    2      cups          sifted confectioners' sugar
      1/4  cup           butter -- softened
    1      teaspoon      vanilla
    3      tablespoons   whipping cream -- fresh orange juice
                         or rum
 
 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
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving