Pumpkin Sugar Cookies

Pumpkin Sugar Cookies

 

Pumpkin sugar cookies are so yummy. They have a crisp exterior from the sugar, and a soft interior. The maple glaze makes them sweet and comforting.

 

 

Pumpkin Sugar Cookies

Preheat oven to 350 degrees ~ bake for 8-12 minutes

1 c. Packed light brown sugar
1/4 c. Sugar
2 sticks butter
1/4 c. Shortening
Cream the above ingredients together with electric mixer.
Add:
2 eggs
1 tsp vanilla
1 can of pumpkin purée mixed with 1 tbsp of cornstarch
Beat until creamy
Add:
3 c. Flour
1 tbsp ground cinnamon
1 tbsp pumpkin pie spice
1 tsp salt
1 tsp baking soda

Mix and roll into 1 inch balls.
In a separate bowl add 1/2 cup granulated sugar. Drop each cookie ball into sugar and slightly flatten. Place on ungreased cookie sheet
Bake for 10 minutes or so until puffed and crisp on edges. Cool completely. Frost with maple glaze.

Maple Glaze
1 c. Powdered sugar
1 tsp. vanilla
1 tsp. maple extract
1 tbsp milk
1/2 stick soft butter
Mix well and adjust the consistency to your liking if necessary with more powdered sugar.

Pizzelles

PizzellesBaking Pizzelles always brings me back to my Italian grandmother Asunta. She used to make these by the dozens. Along with a few other Italian Cookies that may or may not make an appearance through the holidays. Quite frankly, we are all just a little sick of the same cookies that we have made year after year. And, unfortunately they have never been embraced by the newer generations in the family. I cannot say that anybody is tired of these cookies. They are light and crisp and powdered sugar messy and you need a Pizzelle iron to make them.

Pizzelles

3/4 c. Melted butter
3/4 c. Sugar
3 eggs beaten
1 tsp. vanilla
2 tsp. anise flavoring
1 scant tsp baking powder
1/2 c. Flour

Batter will be loose
Drop into a heated buttered pizzelle maker, remove when golden.

Enjoy!