Monday, October 27, 2014

Glazed Pumpkin Cookies.

You guys... I baked! If you know me at all, you know it doesn't happen very often. I think my New Years resolution this upcoming year will be to bake more. To say that my hubs will be happy about that is an understatement!
I have this yummy recipe for iced cookies that we all love around these parts. With a few tweaks I managed to turn it into pumpkin iced cookies. My husband was skeptical the entire time I was whipping them up. But they turned out better than I could have hoped and he loved them! {Which is a big deal because he is quite the cookie connoisseur!}
We all loved them and ate them up faster than it took to decorate them. 

Cookie Ingredients: 
2 cubes butter
2 cups sugar
4 cups flour
3 eggs
1 tsp vanilla
1 can of pumpkin 
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon 
1 tsp. ginger 

Vanilla Glaze Ingredients: 
3 cups powdered sugar
1 1/2 tsp vanilla
3 tablespoons butter melted
4-5 tablespoons of milk.

Directions: 
1. Cream butter and sugar well, add eggs; beat, add vanilla; beat, add pumpkin; beat, add cinnamon & ginger; beat.
2. Separately mix together salt, baking soda & flour. Add to mixture and blend well. Drop by heaping spoonfuls onto cookie sheet. {I like to make them pretty big... bigger than a golf ball. As you can see not very many fit in the pan because I make them big. And they spread a little but not too much. But you can make them smaller, just cook them for less time. Just start with 10 min. and pop them back in the oven until they are firm.}
3. Bake at 350 degrees for 10-15 minutes. Pull the cookies out and pat them. If they are firm they are done! If not, put them back in a little longer. 
4. Whip up the Vanilla glaze by just mixing up all of the ingredients. {For these I added some orange food coloring just because we were making pumpkins.}
4. Place the cookies on a cooling rack...BUT DO NOT LET COOL! Place rack on top of a cookie sheet or  foil or something to catch dripping glaze. Frost them with the glaze immediately while still hot. Extra glaze will melt off and that's ok. Also, any sprinkles must be applied right away before the icing cools and dries or they won't stick. 
*Tip: Store in a sealed container and they stay moist and are even better the next day! 
I actually love making this type of cookie with my little ones because the glaze does not have to be perfect to look good. {unlike sugar cookies and cupcakes etc.} So its a great recipe for kids to help with when it comes to putting on the glaze and playing with the sprinkles. 
Happy cookie making!

 
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