Description
Ready for a new spin on a seasonal taste? Try these spiced pumpkin cookies covered with a melted-butter glaze for a memorable Autumn treat.
An original recipe from Cynthia Ewer, don't let the unusual preparation method throw you; these cookies are tender, delicious, and a perfect companion for coffee, hot chocolate, or a steaming cup of Witches Brew.
Ingredients
| 1⁄2 | Cup | butter, unsalted |
| 1 | Cup | brown sugar, packed |
| 1 | Cup | pumpkin, canned |
| 1 | egg | |
| 2 | Teaspoon | cinnamon |
| 1 | Teaspoon | vanilla extract |
| 1⁄2 | Teaspoon | baking powder |
| 1⁄2 | Teaspoon | baking soda |
| 1⁄2 | Teaspoon | nutmeg |
| 3⁄4 | Cup | raisins, seedless |
| 1 | Cup | flour, all-purpose |
| 3⁄4 | Cup | flour, whole wheat |
| 3⁄4 | Cup | pecans or walnuts, chopped |
Instructions
In a mixing bowl, beat margarine with electric mixer on medium to high speed for 30 seconds or until softened.
Add all-purpose flour, brown sugar, pumpkin, egg, cinnamon, vanilla, baking powder, soda and nutmeg. Beat until thoroughly combined, scraping sides of bowl occasionally. Stir in whole-wheat flour until mixed. Stir in nuts and raisins.
Drop in rounded teaspoonfuls 2 inches apart on a greased cookie sheet. Bake in 375-degree oven for 10 to 12 minutes, or until edges are firm. Remove and cool on a wire rack. Drizzle with Browned Butter Glaze. Makes about 48.
Notes
Browned Butter Glaze
1/4 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 tablespoons milk
Heat butter in small saucepan over medium-high heat, stirring constantly, until solids are golden-brown. Stir in remaining ingredients, then drizzle glaze over cooled cookies.
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Summary
| Yield | |
|---|---|
| Source | Cynthia Ewer |
| Prep time | 20 minutes |
