05 September 2012

Plan ahead: Great cookie cup design






And something to put in the little cubby hole~

I like baking with pumpkin, though my Antipodean friends might balk at the idea. Give it a go!

Glazed Pumpkin Cookies Recipe
Prep Time: 25 mins Baking Time: 35 mins 45-50 cookies

Ingredients for cookies
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 1/2 cup pumpkin (canned or microwave/roast fresh pumpkin then remove skin & purée)
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg (optional)
1/4 teaspoon salt

Italian Penuche Glaze
3 tablespoons butter
1/2 cup firmly packed dark brown sugar
1/4 cup milk
1 1/2-2 cups confectioners' sugar
Vanilla can be added too

Directions
Preheat oven to 175C or 350F degrees.
In a large mixing bowl, cream butter and sugars together until light and fluffy.
Blend in pumpkin, egg and vanilla extract.
In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt. Nutmeg too, if you'd like.
Mix flour mixture into butter-sugar mixture.
Drop tablespoonfuls 3 inches / 7-8 cm apart on ungreased baking sheets.
Bake the cookies for 10-12 minutes or until golden around the edges.
Remove warm cookies and cool on racks.
Let cool completely for a least half an hour, then frost with glaze.

Directions for Penuche Glaze:
In a medium saucepan, heat butter and brown sugar over medium heat until bubbly.
Cook, stirring constantly, for 1 minute or until slightly thickened.
Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable.
Using a brush or a butter knife, spread glaze on cookies.

* * This glaze will harden fairly quickly, so keep the saucepan on the stove on the lowest heat possible to prevent that.

Cookies are really best if they've sat j to let flavours mingle and mature. Really. You'll have to judge that for yourself, of course. - Posted using BlogPress

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