Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 12
Yield: 6 dozen
DESCRIPTION
Great peanut alternative! Don’t forget the icing because the combination of the cookie and the icing makes these absolutely scrumptious.
- 3 1/2 cups sifted flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup shortening
- 1 cup granulated sugar
- 2 eggs, beaten
- 1 – 15 ounce can pumpkin puree
Icing:
- 5 tablespoons brown sugar
- 3 tablespoons butter
- 3 tablespoons milk
- 1 cup powdered sugar, plus extra if needed
DIRECTIONS
To make cookies:
Preheat oven to 350 degrees F. In medium bowl, whisk together flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger and ground cloves and reserve.
In large bowl, using an electric mixer on medium speed, beat shortening and granulated sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Add pumpkin puree and mix until well combined.
Slowly add flour mixture, mixing until combined. Drop rounded teaspoons of dough 2 inches apart on prepared cookie sheets and bake for 10 minutes; do not over-bake. Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.
To make icing:
In a small saucepan over medium heat, combine brown sugar, butter and milk and bring mixture to a boil. Remove from heat, set aside and cool completely, about 30 minutes in the refrigerator. Stir in powdered sugar until icing is desired consistency, adding more if necessary to make it thicker. Ice cookies to taste.