Frosted Pumpkin-Walnut Cookies
1/2 cup butter or margarine, softened
1 1/2 cups firmly packed brown sugar
2 large eggs
1 cup mashed cooked pumpkin
1/2 teaspoon vanilla extracted
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup chopped walnuts or pecan
Cookie Glaze (see below)
- Beat butter at medium speed with an electric
mixer until creamy; gradually add brown sugar, beating well.
Add eggs, 1 at a time, beating just until blended after each
addition. Stir in pumpkin and vanilla.
- Combine flour and next 3 ingredients;
gradually add to butter mixture, beating at low speed after each
addition just until blended. Stir in walnuts.
- Drop by tablespoonfuls, 2 inches apart,
onto greased baking sheets.
- Bake at 375*F (190*C) for 12 minutes.
Transfer to wire racks to cool.
- Spoon Cookie Glaze into a small zip-top
plastic bag. Snip a small hole in 1 corner of bag, and drizzle
glaze over cookies.
Makes about 7 1/2 dozen.
Cookie Glaze:
2 cups sifted powdered sugar
14 cup butter or margarine, melted
1/4 cup milk
1/2 teaspoon vanilla extract
- Whisk together all ingredients until smooth.
Makes 1 cup.
Note: Freeze cookies on a baking sheet
until firm; store in an airtight container up to 3 months.
