Today I wanted to share with you a yummy fall cookie recipe. I made these "pumpkin" cookies the other day and we enjoyed them. (I think I may have shared it years ago.)
First...you have to bake 3 winter squash...to get the pumpkin. Hee! Hee! (You don't, but I do! `~`)
2 cups shortening
2 cups sugar
2 cups pumpkin
1 t. vanilla
1 1/2 t. cinnamon
1 t. salt
2 t. soda
2 t. baking powder
5 cups flour
Bake in desired size of cookie on greased pan at 375 for 8 to 10 mins.
Now, you can frost these with a frosting, or you can make "Pilgrim Pies" with them putting icing between 2 cookies.
At first I used a cream cheese frosting...and after eating only ONE cookie...my family and I about had a diabetic attack! HA! So, I mixed up a different less rich icing and we thought they were lots better! I'm posting both icing recipes so you can choose what you want to make to frost your cookies.
4 oz. cream cheese room temp
1 stick butter or marg. (1/2 cup)
2 t. vanilla
4-5 cups of powdered sugar
Beat cream cheese, butter, vanilla until fluffy. Add powd. sugar 1/2 cup at a time until spreadable.
~Mock Whipped Cream Icing~
From My sweet Sister Laura
(This recipe is great on choc. cake, pumpkin cookies, cupcakes, etc.)
MAKE THIS FIRST SO IT CAN BE COOLING FOR IT TAKES AWHILE!!
Heat stirring VERY often (almost constant) till this makes a paste.
5 Tab. flour
1 cup milk
Dump into a cereal bowl and Cool completely in refrigerator, covered with wax paper!!
While that is cooling:
Beat several mins. till fluffy:
1 cup (2 sticks) butter or marg.
1 cup white sugar
1 t. vanilla
After fluffy add COOLED PASTE from 'fridge and beat several more minutes. This icing doesn't refrigerate very well, but lasts for a couple days out of 'fridge.
And as Always....Enjoy!
Talk about having a nervous break-down. =) But, Thank the Lord she was fine. Thankfully, she's learning how to come down backwards.~