Iced Pumpkin Cookies

Iced Pumpkin Cookies

Recipe By : BAKERS' DOZEN (BETH SETRAKIAN) SHOW

BD1A06

1 Preparation Time :

Categories :

Amount Measure Ingredient -- Preparation Method -- -- --

1 cup unsalted butter

1 cup sugar

1 cup cooked -- pureed pumpkin

(fresh or canned)

1 egg

1 teaspoon pure vanilla extract

2 cups unbleached allpurpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1 cup walnuts -- coarsely chopped

1 cup raisins

Icing:

2 cups sifted confectioners' sugar

1/4 cup butter -- softened

1 teaspoon vanilla

3 tablespoons whipping cream -- fresh orange juice

or rum

Preheat oven to 350 degrees. 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

2 inches apart. Bake about 15 minutes, or until golden. Cool.

Icing: 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 cream, orange juice or rum.) Drizzle over cookies.

Yield: 6 dozen Iced Pumpkin Cookies - - - - - - - - - - - - - - - - - -