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pumpkin cookies with brown-butter icing Recipe

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This recipe for pumpkin cookies with brown-butter icing is from Lake Wilderness Ward Relief Society Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
for the cookies:
2 3/4 cups all purpose flour
1 tsp baking powder
1tsp baking soda
1 1/4 tsp coarse salt
1 1/2 tsp ground cinnamon
1 1/4 ground ginger
3/4tsp fresh;y ground nutmeg
3/4 cup ( 1 1/2 sticks) unsalted butter room temperature
2 1/4cups packed light brown sugar
2 large eggs
1 1/2 cups canned solid-pack pumpkin (14ounces)
3/4 cup evaporated milk
1tsp pure vanilla extract

for the icing:
4 cups confectioners sugar sifted
10tbsp.( 1 1/4 sticks0 unsalted butter
1/4cup plus 1tbsp evaporated milk, plus more if needed
2tsp pure vanilla extract
Directions:
Directions:
1)preheat the oven to 375f. whisk together flour,baking powder,baking soda,salt,cinnamon,ginger, and nutmeg in a bowl.
2)put butter and brown sugar in a bowl of a electric mixer. beat on medium until white and fluffy. about 3 min. mix in eggs. reduce speed to low. Add pumpkin,evaporated milk, and vanilla;mix until well blended,about 2 minutes. Add flour mixture until well combine.
3)transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2 inch tip. pipe 1 1/2 inch rounds onto parchment paper-lined baking sheets ,spaced 1 inch apart. bake cookies rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5minutes.
4) ICING: put confectioners sugar in a bowl. Melt butter in a small saucepan over medium heat. Cook,swirling pan occasionally, until golden brown, about 3 minutes.immediately add butter to confectioners sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth.
50 Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.
Number Of Servings:
Number Of Servings:
6 dozens
Personal Notes:
Personal Notes:
This is a Martha Stewart recipe

 

 

 

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