Here's what I used:
Cookies:
2 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
3/4 cup (1 1/2 sticks) butter, softened
2 1/4 cups packed brown sugar
2 large eggs
15 ounce can of pumpkin
3/4 cup evaporated milk
1 tsp vanilla extract
Icing:
4 cups powdered sugar
10 TBSP (1 1/4 sticks) butter
1/4 cup evaporated milk
2 tsp vanilla extract
Here's what I did:
Cookies:
1. Preheat the oven to 375 degrees.
2. Whisk together flour, baking poweder, baking soda, salt, cinnamon, and nutmeg in a medium bowl; set aside.
3. Combine melted butter and brown sugar in a bowl. Mix until pale and fluffy.
4. Mix in eggs
5. Add pumpkin, evaporated milk, and vanilla; mix until well blended.
6. Add flour mixture; mix until combined.
7. Transfer batter to a gallon-sized Ziploc bag. Cut small hole in bottom corner of bag. Pipe 1 1/2-inch rounds onto greased baking sheets, spacing 1 inch apart.
8. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes.
9. Cool on sheets for 5 minutes. Transfer cookies to wire racks; let cool completely.
Icing:
1. Put powdered sugar in a large bowl; set aside.
2. Melt butter in microwave until completely melted.
3. Immediately add butter to powdered sugar.
4. Add evaporated milk and vanilla; stir until smooth.
5. Spread about 1 tsp icing onto each cookie. *If icing stiffens, stir in more evaporated milk, a little at a time.*
1. Preheat the oven to 375 degrees.
2. Whisk together flour, baking poweder, baking soda, salt, cinnamon, and nutmeg in a medium bowl; set aside.
3. Combine melted butter and brown sugar in a bowl. Mix until pale and fluffy.
4. Mix in eggs
5. Add pumpkin, evaporated milk, and vanilla; mix until well blended.
6. Add flour mixture; mix until combined.
7. Transfer batter to a gallon-sized Ziploc bag. Cut small hole in bottom corner of bag. Pipe 1 1/2-inch rounds onto greased baking sheets, spacing 1 inch apart.
8. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes.
9. Cool on sheets for 5 minutes. Transfer cookies to wire racks; let cool completely.
Icing:
1. Put powdered sugar in a large bowl; set aside.
2. Melt butter in microwave until completely melted.
3. Immediately add butter to powdered sugar.
4. Add evaporated milk and vanilla; stir until smooth.
5. Spread about 1 tsp icing onto each cookie. *If icing stiffens, stir in more evaporated milk, a little at a time.*
Linked to this & this party.
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