Thursday, October 27, 2011
Pumpkin Cookies w/ Vanilla Glaze
1 tsp. aluminum-free baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. sea salt
1/2 cup unsalted butter, softened at room temp.
1-1/2 cups granulated sugar or dry honey granules
1 cup canned pumpkin puree (no spices added to can)
1 whole large egg
1 tsp. pure vanilla extract
1 cup powdered sugar
1-1/2 Tbs. cold milk
1/2 Tbs. melted butter
1/2 tsp. pure vanilla extract
Preheat oven to 350 degrees F.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
In a large bowl, cream together the 1/2 cup butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla, to the butter mixture. Beat until creamy. Mix in flour mixture, just until moistened. Mixture will be soft.
Drop onto a greased baking sheet, by heaping tablespoons, flattening each slightly. Bake for 15 to 20 minutes. Cool on sheet for 2 minutes, then transfer cookies to a wire cooling rack.
While cookies are cooling, combine all glaze ingredients in a small bowl, using a whisk. Mix until smooth. Immediately drizzle warm cookies with glaze, using a fork or whisk tip. *Doing this when cookies are still warm will give the glaze a nice shine and harden easily.
Makes approx. 2 dozen cookies