Frosted pumpkin-walnut cookies

90 servings

Ingredients

Quantity Ingredient
½ cup Butter/margarine, softened
1½ cup Brown sugar, firmly
2 eaches Eggs
1 cup Pumpkin -cooked, mashed
½ teaspoon Lemon extract
½ teaspoon Vanilla extract
2½ cup Flour - all purpose
1 tablespoon Baking powder
½ teaspoon Salt
2 teaspoons Pumpkin pie spice
1 cup Walnuts, chopped
1 each Maple frosting recipe
¼ cup Butter/margarine, softened
2¼ cup Powdered sugar, sifted
2 tablespoons Milk
¾ teaspoon Maple extract

Directions

cked

Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes.

Cool on wire racks. Frost with Maple Frosting. Yield: 7½ dozen.

(Maple Frosting)

Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.

Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup. From Southern Living Cookbook

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