Pumpkin Wine Cookies With Glaze Recipes

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.

~ VANISHING PUMPKIN COOKIES & BROWN SUGAR GLAZE ~

Steps:

• 1. Preheat oven to 350 degree F. In a large bowl, cream the sugar and shortening. Beat in eggs, one at a time. Beat in pumpkin. In a separate bowl, mix together the flour, salt spices and baking powder. Beat the flour mixture into the pumpkin mixture until thoroughly mixed. Stir in nuts.
• 2. On a greased sheet-pan drop by teaspoonfuls or I use my smallest cookie scoop. Bake for 10 minutes, cool on rack.
• 3. Frosting: In a med saucepan, cook the milk, sugar and butter until sugar and butter is melted.
• 4. Remove from heat and cook at least until lukewarm. Whisk in vanilla and sugar until smooth.
• 5. Frost cookies and enjoy. Cover leftovers in container.

PUMPKIN-GLAZED PUMPKIN COOKIES

Steps:

• Cream butter and sugar. Beat in eggs and pumpkin until light and fluffy. Stir in vanilla.
• Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl. Stir into creamed mixture to make a rather soft cookie dough. Stir in nuts.
• Spoon out onto greased cookie sheets, about 2-inches apart in rounded teaspoonfuls.
• Bake at 375 for 12-15 minutes.
• Remove while hot onto rack.
• Cool slightly. Spoon glaze over while cookies are still warm.
• Spicy Pumpkin Glaze: Stir together powdered sugar, butter, cinnamon, and allspice. Blend in pumpkin to make a smooth glaze.

ALWAYS SOFT PUMPKIN COOKIES WITH CARAMEL GLAZE

Steps:

• 1. Cream together the shortening, white sugar and pumpkin. Add eggs and mix well.
• 2. In separate bowl, mix together the baking soda, pumpkin pie spice, salt and flour. Gradually add to pumpkin mixture and mix well.
• 3. Drop rounded spoonfuls onto cookie sheet. Bake 12-14 minutes at 350 degrees, until edges are lightly browned.
• 4. For glaze, cook butter, milk and brown sugar over low heat until brown sugar is dissolved. Cool and add confectioners' sugar and vanilla. Add additional confectioners' sugar if glaze seems too thin. With pastry brush, spread over warm cookies.

PUMPKIN SPICE COOKIES WITH A VANILLA GLAZE

Steps:

• Preheat oven to 375°F.
• Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a medium sized bowl.
• Beat butter and sugar until creamy. Beat in canned pumpkin, eggs and vanilla.
• Gradually beat in flour mixture.
• Stir in chocolate chips and nuts.
• Drop rounded tablespoons onto greased cookie sheets.
• Bake for 15-20 minutes or until lightly browned on edges.
• Let sit for a few minutes then cool on a wire rack.
• Drizzle with Vanilla Glaze when cookies are completely cooled.
• Vanilla Glaze: Combine all ingredients in a small bowl. Add less or more milk depending on the consistency you want.