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PUMPKIN COOKIES WITH PENUCHE FROSTING Recipe

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This recipe for PUMPKIN COOKIES WITH PENUCHE FROSTING, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tonya Upperman
Added: Saturday, November 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
COOKIES

1/2 CUP SUGAR
1/2 CUP BROWN SUGAR
1 CUP BUTTER OR MARGARINE, SOFTENED
1 CUP CANNED PUMPKIN
1 TSP VANILLA
1 EGG
2 CUPS FLOUR
1 TSP BAKING POWDER
1 TSP BAKING SODA
1 TSP CINNAMON
1/4 TSP SALT
3/4 CUP CHOPPED WALNUTS OR PECANS

PENUCHE FROSTING

3 TBSP BUTTER OR MARGARINE.
1/2 CUP FIRMLY PACKED BROWN SUGAR
1/4 CUP MILK
1 1/2-2 CUPS POWDERED SUGAR

Directions:
Directions:
HEAT OVEN TO 350. IN LARGE BOWL, BEAT SUGAR, 1/2 CUP BROWN SUGAR AND 1 CUP BUTTER UNTIL LIGHT AND FLUFFY. ADD PUMPKIN, VANILLA AND EGG; BLEND WELL. ADD FLOUR, BAKING POWDER, BAKING SODA, CINNAMON AND SALT; MIX WELL. STIR IN WALNUTS. DROP DOUGH BY ROUNDED TEASPOONFULS 2 INCHES APART ONTO UNGREASED COOKIE SHEETS.
BAKE AT 350 FOR 10-12 MINUTES OR UNTIL LIGHT GOLDEN BROWN AROUND EDGES. IMMEDIATELY REMOVE FROM COOKIE SHEETS. COOL COMPLETELY.
IN MEDIUM SAUCEPAN, COMBINE 3 TBSP BUTTER AND 1/2 CUP BROWN SUGAR. BRING TO A BOIL. COOK OVER MEDIUM HEAT 1 MINUTE OR UNTIL SLIGHTLY THICKENED, STIRRING CONSTANTLY. COOL 10 MINUTES. ADD MILK; BEAT UNTIL SMOOTH. BEAT IN ENOUGH POWERED SUGAR FOR DESIRED SPREADING CONSISTENCY. FROST COOLED COOKIES. LET STAND UNTIL FROSTING IS SET

CAL: 100, PROTEIN 1 G, CARB 12 G, FAT 5 G, SODIUM 75 MG

Number Of Servings:
Number Of Servings:
5 DOZ

 

 

 

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