"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Pumpkin Cookies with Penuche Frosting Recipe

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This recipe for Pumpkin Cookies with Penuche Frosting, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Woods Calder
Added: Saturday, July 2, 2005


1 c. (2 cubes) shortening, butter, or margarine
1/2 c. light brown sugar, firmly packed
1/2 c. sugar
1 c. canned solid pack pumpkin
1 egg
1 tsp. vanilla
2 c. flour
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 c. chopped nuts

Penuche Frosting:
3 T. butter
1/2 c. brown sugar
1/4 c. milk
approx. 2 c. powdered sugar

Preheat oven to 350 degrees. Cream shortening (butter or margarine if using instead) with sugars. Add pumpkin, egg and vanilla, mixing well. Sift together the dry ingredients and blend with pumpkin mixture. Add nuts. Drop by teaspoons on an ungreased cookie sheet. Bake for 10 to 12 minutes. Cool. Frost with Penuche Frosting.

To prepare frosting:
Combine butter and brown sugar in a saucepan and bring to a boil. Cook and stir 1 minute, or until slightly thickened. Cool about 15 minutes. Add milk and beat until smooth. Add enough powdered sugar for spreading consistency.

Number Of Servings:
Number Of Servings:
approx. 6 dozen




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