MAPLE FROSTED PUMPKIN COOKIES
After a moment of panic, thinking I'd lost this recipe- I'm posting here for safe keeping! I love these cookies for fall holidays, and Christmas- they are so tastey and inviting. These are a soft lofty pumpkin cookie topped with a delicious maple icing. Using vegan margarine and almond milk makes them egg free, milk free and you'd never even know! I've adapted this recipe from an old Taste of Home Holiday cookbook.
Provided by spreadnjoy
Categories Drop Cookies
Time 44m
Yield 48 cookies
Number Of Ingredients 15
Steps:
- Cream shortening and brown sugar until light.
- Add pumpkin and vanilla and mix well.
- In separate bowl combine flour, b. powder, b. soda, cinnamon and salt.
- Gradually add into pumpkin mixture, stiring to combine all ingredients well.
- Drop by rounded spoonfuls onto parchment covered cookie sheet.
- Bake 375 13-15 min or until firm. Do not over bake, or risk dry cookies Bake all cookies before making frosting.
- For Frosting, combine butter, b. sugar, and milk in saucepan bring to boil over medium heat stirring constantly. Boil 3 minutes.
- Remove from heat and add maple and vanilla flavorings- do not add while on heat!
- Cool slightly, beat enough powdered sugar in to achieve spreadable consistancy. Icing will thicken and harden as it cools, so work quickly to top cookies with frosting while it is warm.
Nutrition Facts : Calories 176.6, Fat 6.3, SaturatedFat 1.5, Sodium 100.7, Carbohydrate 29.4, Fiber 0.3, Sugar 20.6, Protein 1.2
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