Pumpkin Cookies with Penuche Frosting You Have To Try

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Pumpkin Cookies with Penuche Frosting

"A smooth cookie with a candy frosting."

Ingredients :

1 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-reason flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
half of teaspoon salt
1 cup chopped walnuts
three tablespoons butter
half of cup packed brown sugar
1/4 cup milk
2 cups confectioners' sugar

Instructions :

Prep : 15M	Cook : 48M	Ready in : 45M

Preheat the oven to 350 ranges F (175 ranges C). Grease cookie sheets.
In a massive bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift collectively flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough through heaping spoonfuls onto the prepared baking sheets.
Bake for 10 to 12 minutes within the preheated oven. Cool on cord racks.
In a small saucepan over medium warmth, combine the three tablespoons butter and half cup brown sugar. Bring to a boil; cook dinner and stir for 1 minute, or until barely thickened. Cool barely, then stir inside the milk, and beat until easy. Gradually stir in 2 cups confectioners' sugar till frosting has reached preferred consistency. Spread on cooled cookies.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, prepare dinner it frivolously, and make clean-up less difficult.

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