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Weekly Recipe: Iced Pumpkin Cookies
It’s that time of year again: we’ve recovered from Thanksgiving feasts – and leftovers – and are now preparing for upcoming holidays and holiday parties.
If you’re looking to change up your dessert menu this year, consider Cherry Corman’s iced pumpkin cookies, which originally appeared in our December 2011 issue. These cookies include canned pumpkin, orange zest and raisins. Daughter Suzanne Shelby said she wasn’t a fan of these cookies as a kid because of the raisins but now she loves them and bakes them every holiday season.
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Cherry Corman’s Iced Pumpkin Cookies
Family-recipe pumpkin cookies signal the start of the holiday season for Suzanne Shelby. (Photo: www.hartphoto.com)
Cookies:
1 cup sugar
1 cup canned pumpkin
½ cup butter
1 Tbsp. orange zest
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
½ cup golden raisins, chopped
½ cup unsalted nuts (any variety), chopped
Icing:
¼ cup butter, softened
1 tsp. vanilla
2 cups powdered sugar
1-2 Tbsp. milk (any variety)
Cookies:
Preheat oven to 375 degrees. With an electric mixer, cream together butter, sugar, pumpkin and orange zest. In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the pumpkin mixture and mix together. Fold in raisins and nuts. Drop by rounded spoonful onto greased cookie sheet.
Bake for 8-10 minutes or until golden. Makes 2 dozen cookies.
Icing:
With an electric mixer, cream together butter and vanilla. Mix in powdered sugar.
Add milk until desired consistency. Icing should be a little stiff, but spreadable.
Let the cookies cool completely. Spread icing on cooled cookies.
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