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| PUMPKIN COOKIES WITH MILK CARAMEL FROSTING | |
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2 c. sifted all-purpose flour 1/2 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1/4 c. soft butter 3/4 c. vegetable shortening 1 c. granulated sugar 1 c. canned pumpkin 1 med. egg, unbeaten 1 tsp. vanilla Sift flour; measure and resift with salt, baking powder, soda and cinnamon. Set aside. Cream soft butter and butter and vegetable shortening together in mixing bowl. Gradually add sugar and beat until fluffy. Thoroughly beat in the pumpkin and egg. Add dry ingredients all at once; blend just until no trace of flour in the batter. Remove bowl from mixer; stir in vanilla. Drop large walnut-size mounds 2 inches apart onto lightly greased and flour-dusted cookie sheet. Keep remaining batter refrigerated. Bake in preheated 350 degree oven about 12 minutes or until lightly brown yet feel a bit soft when touched with fingertips. Transfer to wire racks using bread spatula. When cooled, frost. CARAMEL FROSTING: 3 tbsp. soft butter 1/2 tsp. vanilla 1/4 c. milk 1/2 c. light brown sugar 1 c. plus 2 tbsp. sifted confectioners sugar | |
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recipe reviews #133731
Shelley says:
Made these to take to family gathering....EVERYONE loved them! NOTE: I found that after allowing cookies to cool I placed them back on cookie sheet and put in freezer for just a few minutes then frosted and the seemed to firm up and hold the frosting better. Otherwise they are so soft that they tend to fall apart or stick to each other when stacked. Haven't tried it because they get eaten up too fast...but I think they would also be great after frozen.
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