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Wednesday, October 27, 2010

Soft Ginger Pumpkin Cookies with Brown Sugar Frosting

My grandmothers were blessed with great cooking skills, the ablility to bake special treats and the knowledge to run a household including budgets and handi work. One of them made a wonderful cookie that is very similiar to the pumpkin cookie I found on the Pillsbury website

Soft Ginger Pumpkin Cookies with Brown Sugar Frosting

1cup packed brown sugar
1/4cup chopped crystallized ginger
3/4cup butter or margarine, softened
1/2cup canned pumpkin (not pumpkin pie mix)
2 1/2cups all-purpose flour
1teaspoon baking soda
1teaspoon ground ginger
1/4teaspoon salt

1/3cup butter (do not use margarine)
2cups powdered sugar
1teaspoon vanilla
2to 4 tablespoons milk

Heat oven to 375°F. In large bowl, beat brown sugar, crystallized ginger, 3/4 cup softened butter, the pumpkin and egg with electric mixer on medium speed until well blended. Stir in remaining cookie ingredients to form soft dough. (If dough is too soft, refrigerate about 15 minutes.) Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Slightly flatten balls. Bake 7 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In 2-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in remaining frosting ingredients until smooth and spreadable. Immediately spread frosting on cooled cookies..

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