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October 5, 2013

Culinary Conversation: Use pumpkin to make more than jack-o-lanterns

(Continued)

NEW CASTLE —

  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla
  • 1, 15-ounce can pumpkin
  • 4 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 2 3/4 cups powdered sugar
  • Ground cinnamon (optional)

Preheat oven to 350. In a large bowl, beat 2 cups butter with an electric mixer on high speed for 30 seconds. Add granulated sugar, baking powder baking soda, salt, cinnamon and nutmeg. Beat until combined, scraping bowl occasionally Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; cool.

In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 5 dozen cookies.

*Note — recipes have not been tested.

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