"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Frosted Pumpkin Cookies Recipe

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This recipe for Frosted Pumpkin Cookies, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Turek
Added: Friday, September 29, 2006


1 c sugar
1 c canned pumpkin
c shortening
1 Tbsp grated orange peel
2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
tsp salt
c raisins (sometimes I use chocolate chips or just leave them out if you prefer)

c chopped walnuts or pecans

Light Brown Glaze:
c butter
2 c powdered sugar
1 tsp vanilla
1 - 2 Tbsp milk

Heat oven to 375. Mix sugar, pumpkin, shortening and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in raisins and nuts. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet; cool. Spread with Light Brown Glaze. To make glaze, heat butter in saucepan over medium heat until delicate brown. Stir in powdered sugar and vanilla. Sitr in milk until smooth.

Number Of Servings:
Number Of Servings:
About 4 dozen




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