Saturday, December 20, 2008


The thing about pumpkin cookies is in order to look appetizing they need to be frosted. And the recipe for this frosting is so good. It is the lemon zest that makes it just right. The cookies are good, too.

This recipe comes from the Northridge Ward Cookbook.

Ingredients for cookies
1 cup sugar
2 sticks of butter, softened
2 T maple syrup
2 eggs
1 cup canned pumpkin
1 1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. nutmeg
1/8 tsp. cloves
2 1/2 cups flour
2 tsp. baking powder
1/8 tsp. salt

Preheat oven to 350 degrees. Cream sugar and butter until light and fluffy. Add maple syrup and eggs (one egg at a time), mix. Add pumpkin and mix. Sift together flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix. Drop rounded tablespoonfuls onto ungreased cookie shett. Bake for 10 minutes or until lightly golden brown around the edges. Cool on rack.

1 package cream cheese, softened
1/2 cup powdered sugar
1/8 cup milk
1 tsp. vanilla
zest of one lemon
Beat the cream cheee until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanill and beat. If frosting is too thick, thin with a little more milk. Fold in lemon zest. Frost when cookies completely cooled.

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