Razzle Dazzle Recipes
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Frosted Pumpkin-Walnut Cookies Recipe

1/2 C. butter or margarine, softened
1 1/2 C. firmly packed brown sugar
2 large eggs
1 C. mashed cooked pumpkin
1/2 t. vanilla extracted
2 1/2 C. all-purpose flour
1 T. baking powder
1 t. salt
2 t. pumpkin pie spice
1 C. chopped walnuts or pecan
Cookie Glaze (see below)

Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pumpkin and vanilla.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed after each addition just until blended. Stir in walnuts.

Drop by tablespoonfuls, 2 inches apart, onto greased baking sheets. Bake at 375 F. for 12 minutes. Transfer to wire racks to cool.

Spoon Cookie Glaze into a small zip-top plastic bag. Snip a small hole in 1 corner of bag, and drizzle glaze over cookies.

Makes about 7 1/2 dozen.

Cookie Glaze:

2 C. sifted powdered sugar
14 C. butter or margarine, melted
1/4 C. milk
1/2 t. vanilla extract

Whisk together all ingredients until smooth.
Makes 1 cup

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