Pumpkin Walnut Cookies With Brown Butter Frosting |
|
 |
Prep Time: 40 Minutes Cook Time: 48 Minutes |
Ready In: 88 Minutes Servings: 8 |
|
From The Magnolia Bakery Ingredients:
2 1/2 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
1 teaspoon allspice |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
4 tablespoons unsalted butter, softened |
1 1/2 cups firmly packed light brown sugar |
2 large eggs, at room temperature |
1 cup canned pumpkin puree |
2 teaspoons vanilla extract |
1 cup chopped walnuts |
2 cups powdered sugar |
3 tablespoons milk |
1 teaspoon vanilla extract |
3 tablespoons unsalted butter |
walnut halves |
Directions:
1. Preheat oven to 375°; to make the cookies—in a bowl combine the flour, baking powder, salt, allspice, cinnamon, and ginger; set aside.
2. In another bowl, cream the butter and sugar until evenly combined.
3. Add in the eggs, pumpkin, and vanilla; beat well.
4. Add the dry ingredients and mix thoroughly; stir in the walnuts.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
6. *The batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking.
7. Bake for 12 minutes; cool the cookies on the sheets for 10-12 minutes, then removed to a wire rack to cool completely.
8. To make the frosting: add sugar, milk, and vanilla to a bowl; set aside.
9. In a small saucepan over medium-high heat, cook the butter until lightly browned, about 3-5 minutes, stirring frequently.
10. Remove from the heat, add to the other ingredients and beat until smooth and creamy; cover until ready to use.
11. When the cookies are completely cool, spread a generous amount of frosting on each cookie, and top with a walnut half.
12. Let icing set before stacking the cookies or they will stick together.
|
|