Tuesday, November 26, 2013

Pumpkin Cookies with Caramel Frosting

*Makes 5 dozen cookies
Preheat oven to 350.
  • 2 C sugar
  • 2 C butter
Blend in a large bowl with an electric mixer.
  • 2 C pumpkin puree
Blend.
  • 2 eggs
Blend.
  • 2 tsp vanilla
Blend.
In a separate bowl, mix the remaining ingredients.
  • 5 C flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 2 tsp nutmeg
  • 1/2 tsp cloves
Combine dry and wet ingredients with an electric mixer, pouring in dry ingredients 1 cup at a time.
Shape dough into balls, then place on cookie sheet.
Bake for 10-12 minutes.

Caramel Frosting 
  • 1/2 C butter
  • 1 C brown sugar 
  • 2 TBS water
  • 1/4 C half and half or whole milk
  • 2 tsp vanilla
  • 4 1/4 C powdered sugar
In a small saucepan on medium heat, melt the butter. 
Add brown sugar and water. Cook and whisk until the sugar has melted and isn’t grainy anymore.
Remove from heat. Add the half and half (or milk) and vanilla.
Let stand for 10-15 minutes to cool.
Transfer brown sugar mixture to kitchen aid or bowl. 
Add the powdered sugar, and beat until smooth.

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