Okay, so I tried to find a way to twist this post into being business relevant, but it just ain’t happening. The only connection between the recipe I’m about the share and McLennan Contracting is the effect the calories have on Tim’s waistline. And perhaps his level of motivation for rushing home at the end of a crisp autumn day. (Tim, my love, if you’re reading this at work, please come home ASAP. I just made the first batch of the season, and I’m not sure it’s going to last beyond afternoon snack.)
Glazed pumpkin cookies. Was a more delectable treat ever invented? I copied this recipe from my Mom, who got it from a long out-of-print cookbook (the kind that calls for a “goose egg of lard” and tells you to bake cakes in a “slow” oven). I’ve played with my share of pumpkin, and I can confidently say these are the BEST pumpkin cookies I’ve ever tasted. The magic is in the texture and the glaze. Mm-mm.
But please, don’t take my word for it – put them to the test! And when you do, let us know what you thought. Happy baking!
ALISON’S MOM’S ANCIENT COOKBOOK’S FAMOUS SUPER DUPER DELICIOUS GLAZED PUMPKIN COOKIES
- 1 cup granulated sugar
- 1 cup canned pumpkin
- ½ cup shortening
- 1 tablespoon grated orange peel
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
LIGHT BROWN GLAZE
- ¼ cup margarine or butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2+ tablespoons milk
Heat oven to 375°. Mix sugar, pumpkin, shortening, and orange peel at medium speed until well blended. Stir in flour, baking powder, baking soda, cinnamon, and salt.
Drop dough by teaspoonfuls onto ungreased cookie sheet (I use parchment paper). Bake until light brown, 8-10 minutes. Immediately remove from cookie sheet; cool.
For glaze, heat butter in saucepan over medium heat until delicate brown, stirring frequently (wait for it to brown…the change takes a few minutes but happens suddenly, and it’s key to getting the glaze to harden just right. But don’t fret if this doesn’t go as planned…it’ll be delicious anyway!).
Once butter has begun to brown, turn the burner to the lowest heat setting. Stir in half powdered sugar, vanilla, and milk. Add remaining sugar and additional milk if necessary until smooth. (The recipe only calls for 1-2 tablespoons of milk, but I always use a good bit more to reach glaze consistency.)
Spoon glaze over cookies. If glaze begins to thicken in the pot while spooning, return to low heat for a few minutes, then finish glazing cookies.