Friday, October 27, 2006

Iced Pumpkin Cookies

Bake this yummy cookie for your Halloween party.

1 cup unsalted butter
1 cup sugar
1 cup cooked, pureed pumpkin (fresh or canned)
1 egg
1 teaspoon Watkins Vanilla Extract
2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Watkins Cinnamon
1/2 teaspoon Watkins Nutmeg
1 cup walnuts, coarsely chopped
1 cup raisins

2 cups sifted confectioners' sugar
1/4 cup butter, softened
1 teaspoon Watkins Vanilla Extract
3 tablespoons milk, cream, fresh orange juice or rum

Preheat oven to 350 degrees F. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.

Cream confectioners sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more milk, cream, orange juice or rum.) Drizzle over cookies.
Yield: 6 dozen Iced Pumpkin Cookies

Purchase extracts and spices for your holiday cookies at My Watkins Store

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