Pumpkin Cookies With Browned Butter Frosting |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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this is from a Martha Stewart magazine..cookie of the month..and oh what a month that was..these cookies are so soft and almost melt in your mouth... Ingredients:
2 3/4 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 1/4 teaspoons salt |
1 1/2 teaspoons cinnamon |
1 1/4 teaspoons ground ginger |
3/4 teaspoon nutmeg |
1 tablespoon vanilla |
4 cups powdered sugar |
1 3/8 cups butter, softened |
2 1/4 cups light brown sugar, packed |
2 large eggs |
1 cup evaporated milk |
1 1/2 cups solid pack pumpkin |
Directions:
1. preheat oven to 375* - line sheets with parchment paper - use small scoop.
2. whisk flour, baking powder, baking soda, salt and spices in medium bowl.set aside.
3. cream 12 tbls butter and brown sugar on medium speed with paddle attachment of mixer - about 3 minutes.
4. mix in eggs, on low speed - add pumpkin and 3/4 cup evaporated milk, 1 tsp vanilla, mix 2 minutes.add flour mixture till well combined.
5. place cookies 1 apart .
6. bake till tops are springy.about 12 minutes.
7. let cool on sheet about 5 minutes.
8. transfer to rack to cool.
9. put powdered sugar in large bowl, melt remaining 10 tbls butter in small saucepan over medium heat, cook till golden brown about 3 minutes.be careful not to burn -
10. pour butter over powdered sugar and remaining 5 tbls evaporated milk.
11. stir till smooth -
12. spread 1 tsp on each cookie.
13. store in tight container - for up to 3 days.
14. THESE COOKIES ARE AWESOME.
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