Wednesday, March 5, 2008

Iced Pumpkin Cookies

Another winner from Laura! Just a few tweaks to make it MSPI-friendly. The original recipe comes from Allrecipes.

Iced Pumpkin Cookies

2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 cup MSPI-friendly margarine or shortening, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 tsp. vanilla extract

2 cups confectioners' sugar
3 tbsp. orange juice
1 tbsp. melted MSPI-friendly margarine or oil
1 tsp. vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of margarie or shortening (butter) and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, juice (milk), 1 tablespoon melted margarine or oil (melted butter), and 1 teaspoon vanilla. Add liquid as needed, to achieve drizzling consistency.

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