Cookies
With an electric mixer, beat together:
1 cup sugar
1/2 cup oil
Add and blend well: 1 cup sugar
1/2 cup oil
1 tsp. milk
1 large egg
1 cup canned
pumpkin puree
1 tsp vanilla
In a separate bowl, mix together the dry ingredients:
2 cups flour
1 1/2 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
Add the dry ingredients to the wet ingredients and mix just until incorporated.
1 tsp vanilla
In a separate bowl, mix together the dry ingredients:
2 cups flour
1 1/2 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
Add the dry ingredients to the wet ingredients and mix just until incorporated.
Drop batter by spoonfuls onto a lightly greased cookie sheet.
Bake at 375o F for 10-12 minutes. Remove from oven and transfer to cooling rack with wide spatula. Allow to cool before frosting.
OPTION: Use 1 cup whole wheat flour and one cup white flour. Still delicious and a little more healthy.
Bake at 375o F for 10-12 minutes. Remove from oven and transfer to cooling rack with wide spatula. Allow to cool before frosting.
OPTION: Use 1 cup whole wheat flour and one cup white flour. Still delicious and a little more healthy.
Caramel Frosting
In a medium saucepan combine:
3 Tbsp butter
1/4 cup heavy cream
1/2 cup packed light brown sugar
Pinch of salt
Cook over medium heat, stirring constantly, until the mixture comes to a boil
Remove from the heat and stir in:
1 tsp. Vanilla
1 cup powdered sugar
Let the frosting cool to room temperature and then stir in (works best with a whisk):
1 cup powdered sugar (more or less)
Beat on high with mixer until frosting is spreading consistency.
Spread on cooled cookies.
NOTE: The first two steps of the frosting can be made ahead and set aside. If you are doing it just the day before, it does not need to be refrigerated. Be sure to cover tightly. Just before frosting, add the remaining powdered sugar to room temperature frosting mix and beat on high as instructed.
Cook over medium heat, stirring constantly, until the mixture comes to a boil
Remove from the heat and stir in:
1 tsp. Vanilla
1 cup powdered sugar
Let the frosting cool to room temperature and then stir in (works best with a whisk):
1 cup powdered sugar (more or less)
Beat on high with mixer until frosting is spreading consistency.
Spread on cooled cookies.
NOTE: The first two steps of the frosting can be made ahead and set aside. If you are doing it just the day before, it does not need to be refrigerated. Be sure to cover tightly. Just before frosting, add the remaining powdered sugar to room temperature frosting mix and beat on high as instructed.
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