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Tuesday, January 5, 2010

Last Cookies for a while...

I have, it must be said, eaten more than my fair share of cookies over the last month and a half. But, I did promise to post these lovely pumpkin cookies, so here they are. See the sacrifices I make for you? :)

Pumpkin Cookies, with Brown-Butter Icing
(adapted from Martha Stewart's Cookies, a book you should run out and get right now if you don't have it.. and have no fear of butter...)


2 ¾ cups flour
1 tsp. baking powder
1 tsp. baking soda
1 ¼ tsp. salt
1 ½ tsp. ground cinnamon
1 ¼ tsp. ground ginger
¾ tsp. freshly grated nutmeg
½ cup unsalted butter, room temperature
½ cup applesauce, unsweetened
2 ¼ c. light brown sugar
1 large egg
1 ½ c. canned pumpkin (not pumpkin pie mix)
¾ c. evaporated milk
1 tsp. vanilla extract

4 cups powdered sugar, sifted
10 Tbsp. (1 ¼ sticks) butter
¼ c. evaporated milk (or regular milk)
2 tsp. vanilla extract

Preheat oven to 375*. Cream together butter and sugar in the bowl of an electric mixer. Mix in the egg and applesauce. Reduce speed to low, and add the pumpkin and evaporated milk. Then add the dry ingredients: baking soda, baking powder, spices, salt, and flour last.

Then, drop by spoonfuls onto a parchment-covered baking sheet. (Martha pipes her cookies, but I'm not that fancy.) Bake cookies about 12 minutes. Cool before icing. Icing: Sift sugar into a mixing bowl. Melt butter in a small saucepan over medium heat for about 3 minutes, until golden brown. Add melted butter to sugar, and add your milk and vanilla.

Frost after the cookies have cooled. MMmmm... The frosting is kind of eggnog-like to me (which I love) but if you think that's gross, it's really just the nutmeg. :)

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