I embraced this chilly day by making a recipe with my little ones that my Grandma McCoanghy used to make with me. This recipe doesn’t just make cookies – it makes memories!!!
“Cooking is an art, baking is a science”. I love this reminder and when it comes to this recipe – precise is best. Don’t estimate!
Preheat Oven: 375 9-12 minutes / Yields 2 dozen
Beat in large bowl:
1 cup shortening (I have used 2 sticks of Imperial with excellent results – not melted)
1 cup sugar
1 cup pumpkin
1 egg
Mix in:
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup raisins (optional)
Drop on an ungreased baking sheet and bake 9-12 minutes.
On the stove top, over low heat; mix until well combined
3 Tbsp butter
3 tsp milk
1/2 cup brown sugar (if you don’t mix it in well, the frosting may be gritty)
1 cup powdered sugar (start with that but add more, a little at a time if it needs to be thickened – see the pictures and note below)
3/4 tsp vanilla
Remove immediately from the cookie sheet and transfer to parchment paper. Frost the cookies while they are hot. The frosting should cool but not harden.
Frosting should be thicker – not runny. I posted this picture of my first batch on the left – I had to add powdered sugar because I realized it was just too runny. See the difference? The thicker on the right is how it should be. I just drop it and the heat from the cookie allows it to spread, not run off.
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