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Date: Dec. 3, 2006
Tags: None
PUMPKIN SPICE COOKIES.
2.75 cups all-purpose flour. If you want to ice the
cookies:-
1 teas. Baking powder 1.25 sticks unsalted
butter, softened.
1 teas. Baking soda .25 cup plus more if needed -
evaporated milk
1.25 teas. Salt 4 cups confectioners
sugar, sifted
1.5 teas. Ground cinnamon 2 teas. Vanilla
extract
1.25 teas. Ground ginger
.75 teas. Ground nutmeg
1.5 sticks unsalted butter,
softened
2.25 cups packed light brown
sugar
1.5 cups canned solid pack
pumpkin (14 ounces)
.75 cup evaporated milk
1 teas. Vanilla extract.
Cookies:
Preheat oven to 375oF. Line baking sheets with parchment paper and set
aside.
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and
nutmeg in a medium bowl; set aside. Cream 1.5 sticks butter and the brown
sugar on medium speed until pale, about 3 mins. Mix in eggs, scraping down
sides of bowl as needed. On low speed, add pumpkin, milk, and vanilla; mix
until combined, about 2 mins. Add flour mixture; mix, scraping down bowl
and bottom of bowl as needed, until well combined.
You can either use a piping tube or a tablespoon to put approx. 1.5" rounds
of mix onto paper, approx. 1" apart. Bake until tops are springy to the
touch, about 12 mins. Let cool on the sheets 5 mins. And then transfer to
wire racks to cool completely. These are soft cookies, like mini pumpkin
cakes. Makes about 6 dozen.
Icing.:
Put confectioners sugar in a large bowl and set aside. Melt butter in a
small saucepan over medium heat. Cook until golden brown - about 3 mins.
Immediately pour butter over confectioners sugar, scraping any brown bits
from sides and bottom of pan. Add milk and vanilla; stir until smooth.
Spread about 1 teaspoon of icing on each cookie
(If icing becomes stiff, stir in a little more evaporated milk until
spreadable.)
Note:
Brown Butter, also called beurre noisette, is formed when the milk proteins
and sugars in butter caramelize during cooking, giving it a deep, nutty
flavour. You're guaranteed to get a bit of sugary, brown-butter-flecked
icing in every bite.
Submitted by Audrey Newell
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