Moist Pumpkin Cookies the Editors of Publications International, Ltd.
Makes about 3-1/2 dozen cookies
|1/2||cup butter, softened|
|1||cup packed brown sugar|
|1/2||cup granulated sugar|
|1-1/2||cups solid-pack pumpkin (not pumpkin pie filling)|
|2-1/4||cups all-purpose flour|
|1-1/4||teaspoons ground cinnamon|
|1||teaspoon baking powder|
|1/2||teaspoon baking soda|
|1/2||teaspoon ground nutmeg|
|1/2||cup chopped walnuts|
|Powdered Sugar Glaze|
- Preheat oven to 350°F. Beat butter and sugars in large bowl until creamy. Beat in pumpkin, egg and vanilla until light and fluffy. Mix in flour, cinnamon, baking powder, baking soda, salt and nutmeg until blended. Stir in raisins and walnuts. Drop heaping tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- Bake 12 to 15 minutes or until set. Cool 2 minutes on cookie sheets. Remove to wire racks; cool completely. Prepare Powdered Sugar Glaze. Drizzle glaze over cookies. Let glaze set. Store between layers of waxed paper in airtight containers.
Powdered Sugar Glaze
Combine 1 cup powdered sugar and 2 tablespoons milk in small bowl until well blended.
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