Friday, October 8, 2010

Pumpkin Cookies

Yesterday, I just wanted pumpkin cookies. These cookies satisfied my craving instantly. They are incredible little rounds of cakey pumpkiney goodness. The batter is actually pretty cake-like. The recipe calls for using a pastry bag with a plain tip to get the batter onto the cookie sheet properly. Honestly, I used a large zip lock bag and cut off the tip and it worked perfectly. Also, the frosting proved to be a little tricky. I didn't mess the recipe up, but mine definitely turned out thinner than the picture I was going by. But it tasted great and I sort of like the look when the frosting drips down the side of the cookie.

Afternoon well spent.

Pumpkin Cookies with Brown Butter Icing
from Martha Stewart

For the cookies:
2 /34 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon coarse salt
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
2 large eggs
1 1/2 cups canned solid-pack pumpkin (14 ounces)
3/4 cup evaporated milk
1 tsp pure vanilla extract

For the icing:
4 cups confectioners' sugar, sifted
10 tbsp (1 1/4 sticks) unsalted butter
1/4 cup plus 1 tbsp evaporated milk
2 tsp pure vanilla extract

Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.

Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.

Transfer batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.

Make icing: Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.

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