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Pumpkin Cookies With Caramel Icing
Pumpkin Cookies With Caramel Icing recipes have been collected over the years. At Alicias Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.
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2 c. sifted all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 c. soft margarine or butter
3/4 c. vegetable shortening
1 c. granulated sugar
1 c. canned pumpkin
1 med. egg, unbeaten
1 tsp. vanilla
Sift flour; measure and resift with salt,
baking powder, soda and cinnamon. Set aside.
Cream soft margarine and butter and vegetable
shortening together in mixing bowl. Gradually
add sugar and beat until fluffy. Thoroughly
beat in the pumpkin and egg. Add dry ingredients
all at once; blend just until no trace of flour
in the batter. Remove bowl from mixer; stir in
vanilla. Drop large walnut-size mounds 2 inches
apart onto lightly greased and flour-dusted cookie
sheet. Keep remaining batter refrigerated. Bake
in preheated 350 degree oven about 12 minutes or
until lightly brown yet feel a bit soft when touched
with fingertips. Transfer to wire racks using bread
spatula. When cooled, frost.
CARAMEL FROSTING
3 tbsp. soft margarine or butter
1/2 tsp. vanilla
1/4 c. milk
1/2 c. light brown sugar
1 c. plus 2 tbsp. sifted confectioners sugar |
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