Wednesday, March 8, 2023
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| Pumpkin Cookies with Penuche Frosting |
"A tender cookie with a candy frosting."
Ingredients :
- 1 cup shortening
- half of cup packed brown sugar
- half cup white sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- half of teaspoon salt
- 1 cup chopped walnuts
- three tablespoons butter
- half of cup packed brown sugar
- 1/4 cup milk
- 2 cups confectioners' sugar
Instructions :
| Prep : 15M | Cook : 48M | Ready in : 45M |
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- Preheat the oven to 350 stages F (one hundred seventy five degrees C). Grease cookie sheets.
- In a huge bowl, cream together shortening, half cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; blend into the creamed aggregate. Stir in walnuts. Drop dough through heaping spoonfuls onto the prepared baking sheets.
- Bake for 10 to 12 minutes inside the preheated oven. Cool on cord racks.
- In a small saucepan over medium warmth, integrate the 3 tablespoons butter and half of cup brown sugar. Bring to a boil; prepare dinner and stir for 1 minute, or until slightly thickened. Cool barely, then stir inside the milk, and beat until clean. Gradually stir in 2 cups confectioners' sugar till frosting has reached preferred consistency. Spread on cooled cookies.
Notes :
- Reynolds® Aluminum foil can be used to preserve meals wet, cook it lightly, and make smooth-up easier.
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