Showing posts with label pumpkin cookies. Show all posts
Showing posts with label pumpkin cookies. Show all posts

Monday, October 30, 2017

#Halloween #Pumpkin Cookies #Recipe @PegCochran

And Halloween week at Mystery Lovers Kitchen continues!  I made these delicious pumpkin cookies and alas, they are already all gone!  I'm not sure whether it was me or the recipe, but the cookies puffed up nicely and were almost more like "mini pumpkin cakes" than a hard, crunchy cookie.  In an attempt to keep hubby healthy, I substituted Splenda for both sugars although I did make the glaze with real sugar.  I also substituted pumpkin pie spice (I made my own) for the individual spices.  I used two teaspoons so feel free to substitute if you have some on hand already mixed.


COOKIE DOUGH

1 cup butter, room temperature

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 cup canned pumpkin

1 egg

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon salt



GLAZE

3 tablespoons butter

1/2 cup firmly packed dark brown sugar

1/4 cup milk

1 1/2-2 cups confectioners' sugar



Preheat oven to 350 degrees.

Cream butter and sugars together until light and fluffy.


Blend in pumpkin, egg and vanilla extract.

In separate bowl, whisk together flour, baking soda, baking powder, cinnamon and salt.


Mix flour mixture into butter and sugar mixture.



Drop by the tablespoon onto ungreased cookie sheets.  Place three inches apart.

* Bake the cookies for 10-12 minutes until golden around the edges.

Transfer cookies to a rack to cool.  Cool completely before applying glaze.






For Glaze

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly.
Cook, stirring, for one minute or until slightly thickened.

Beat in the milk.

Blend in confectioner's sugar until glaze is smooth and spreadable. 

Spread glaze over cookies using a brush or drizzle from a spoon.

Warm glaze if it hardens.






* My cookies took longer to bake but my oven runs cool so check yours frequently and bake longer if necessary.

 I had some pumpkin leftover so I mixed it with one egg and enough whole wheat flour to make a dough and made cookies for my dog.  Those are also already gone!








The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.

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Monday, November 29, 2010

Pumpkin Nut Cookies!


The winner of week three of the Christmas Cookie Contest is Joy Isley for her Pumpkin Nut Cookies!






First, a few updates about the contest. Please keep sending recipes! There's an ingredient that hasn't shown up yet. I'm quite surprised. Hints: writers eat this a lot; it's mentioned in today's recipe; and Lynn in Texas guessed it correctly last week.

I had company over Thanksgiving and they asked where the ?? cookies were. Another famous Christmas cookie that hasn't shown up among the recipes submitted.

So, please keep submitting. Send your recipes to Krista at KristaDavis dot com. And if you haven't won yet, don't despair. All previously submitted recipes are still in the running.

Dave's lacy pecan cookies didn't last long enough to tell you how well they keep. However, I popped the Raggedy Anne cookies into a freezer bag and froze them last week. Not only were they wonderful when served over Thanksgiving, one of my guests said they're just as good straight from the freezer!

And now to this week's winner. Here's Joy's recipe ~


PUMPKIN NUT COOKIES

For as long as I can remember, my family has always baked these cookies for the holidays.

1/4 C sugar
1/2 C shortening
1 egg beaten
1/2 C pumpkin (canned pumpkin)
1 C all-purpose flour, sifted
2 tsp baking powder
1/2 tsp salt
1 1/4 tsp cinnamon
1/4 tsp nutmeg
a pinch of ginger
1/2 C raisins
1/2 C nuts, chopped

Cream together shortening and sugar. Add egg and pumpkin and mix well.

In another bowl, sift together flour, spices, baking powder and salt. Stir dry ingredients into moist mixture. When blended, add raisins and nuts

Drop by teaspoonfuls onto greased cookie sheet. Bake in a 350 degree oven for about 15 minutes.

Makes 2 dozen cookies.

I have substituted the raisins for a few chocolate chips or candied fruits. I have also put a fine powdered sugar glaze on them and added lemon zest on top.


Krista's take ~



This is a nice easy drop cookie recipe. On our scale of one to three, I'd have to put it at a one. Another Nina Reid Norwood cookie that's easy to make. The dough beats nicely to a thick consistency.



The recipe says to drop by teaspoons. I tried patting them down a little to make them more uniform, but gave up. The dough is sticky and the nuts and raisins just give them unique shapes.



The afternoon sun peeked in to give the baked cookies a golden glow. They're actually sort of pumpkin colored.



Joy mentioned making a sugar glaze for them. I mixed 1/3 cup powdered sugar with 2 1/2 teaspoons lemon juice and drizzled it over them. While the glaze was still wet, I sprinkled them with a few sugar sprinkles (just sugar in bigger chunks).

These cookies are soft when you bite into them, a nice switch from crunchy textures. In addition, the cookies are not overly sweet. If you have a family member or friend whose first comment is always "oh, it's too sweet!" then this is the cookie for her!



Congratulations, Joy!