Aunties Pumpkin Cookies W Glaze Recipes

PUMPKIN COOKIES WITH CINNAMON GLAZE

Steps:

• Cream butter and sugars together until light and fluffy, 3-4 minutes.
• Add the pumpkin puree, egg and vanilla and mix until combined.
• Add the dry ingredients and mix until smooth. Dough will be sticky.
• Drop 2 tablespoon sized balls of cookie dough onto a parchment lined cookie sheet. Because the dough is sticky, I dropped a tablespoon at a time, then lightly pressed them together and flattened them just a bit.
• Bake at 350 for 9-10 minutes.
• Let cool for 1 minute, then move to cooling rack to finish cooling.
• When cookies are cool, whisk together ingredients for the glaze.
• Drizzle glaze over cookies. Allow to dry.

CHOCOLATE-GLAZED PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
• Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
• Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
• When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

GLAZED SOFT PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees. Grease baking sheets.
• In medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside.
• In large mixer bowl, beat sugar and butter until well-blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Add nuts, if desired. Drop by rounded tablespoon onto prepared cooking sheets. Bake 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• To prepare glaze: In small bowl, combine all ingredients until smooth. Drizzle glaze over cooled cookies.

PUMPKIN COOKIES WITH BROWN BUTTER GLAZE

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl combine the flour, salt, cinnamon, nutmeg, cloves, baking soda, and baking powder. Stir to combine and set aside.
• In a mixer with paddle attachment, or large bowl add butter, sugar, mix to combine.
• Add egg, milk, pumpkin, and vanilla, mix until smooth.
• Slowly add flour mixture. Dough will be sticky.
• Drop dough by rounded teaspoons onto a greased cookie sheet. Slightly flatten if you prefer, the cookie will hold its shape.
• Bake for 15-20 minutes, check at 10. Remove to wire rack.
• Flor glaze:.
• In a medium bowl, add powdered sugar.
• Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown.
• Remove from heat and pour butter into the bowl of powdered sugar. Add milk and vanilla, stir until smooth.
• When cookies are cool, dip top of cookie in glaze and return to rack to cool. If the glaze is too thick, add more milk to reach desired consistency and drizzle over cookies.

PUMPKIN-WINE COOKIES WITH GLAZE

Steps:

• Soak nuts and raisins in wine for a few minutes.
• Cream shortening and sugars together.
• Stir in eggs and vanilla and wine mixture.
• Add pumpkin (will curdle).
• Sift together and add flour, baking powder, salt and spices.
• Dough will be stiff.
• Drop by teaspoon onto lightly greased cookie sheet.
• Bake at 350°F for about 15 minutes.
• In a separate bowl, mix water, powdered sugar and wine.
• When cool, frost with glaze.