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Wednesday, March 25, 2015

Pumpkin Walnut Cookies With Brown Butter Frosting

Total Time: 1 hr 28 mins Preparation Time: 40 mins Cook Time: 48 mins

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 4 tablespoons unsalted butter, softened
  • 1 1/2 cups firmly packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup canned pumpkin puree
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts
  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter
  • walnut halves

Recipe

  • 1 preheat oven to 375°; to make the cookies—in a bowl combine the flour, baking powder, salt, allspice, cinnamon, and ginger; set aside.
  • 2 in another bowl, cream the butter and sugar until evenly combined.
  • 3 add in the eggs, pumpkin, and vanilla; beat well.
  • 4 add the dry ingredients and mix thoroughly; stir in the walnuts.
  • 5 drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
  • 6 *the batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking.
  • 7 bake for 12 minutes; cool the cookies on the sheets for 10-12 minutes, then removed to a wire rack to cool completely.
  • 8 to make the frosting: add sugar, milk, and vanilla to a bowl; set aside.
  • 9 in a small saucepan over medium-high heat, cook the butter until lightly browned, about 3-5 minutes, stirring frequently.
  • 10 remove from the heat, add to the other ingredients and beat until smooth and creamy; cover until ready to use.
  • 11 when the cookies are completely cool, spread a generous amount of frosting on each cookie, and top with a walnut half.
  • 12 let icing set before stacking the cookies or they will stick together.

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