Grancie’s Iced Pumpkin Cookies
This morsel of goodness is a soft and moist cookie that begs for a cup of tea on a fall afternoon. Or really any time. A couple of these in a snack bag make delicious Halloween treats too. Oh, and they smell so good!
• 2 cups sugar
• 2 cups (4 sticks) butter, softened (That’s right, 4 sticks!)
• 16-ounce can pumpkin puree
• teaspoons vanilla extract
• cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon allspice
• 2 cups raisins
• 1 cup chopped pecans or walnuts
• 1 cup powdered sugar
Preheat oven to 350 degrees F. Grease a large cookie sheet (or line with parchment paper).
In a large bowl, cream the sugar and butter until fluffy. Add the pumpkin, eggs, and vanilla extract and blend well.
In another large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
Slowly add the dry ingredients to the creamed mixture and blend well. Stir in the raisins and nuts.
Drop the dough by tablespoonful 2 inches apart onto the cookie sheet. Bake in a 350-degree oven until lightly browned, about 12 to 15 minutes.
Place the cookies on a rack to cool before glazing.
In a small bowl combine the powdered sugar with the milk one teaspoon at the time until the sugar is the consistency to spread easily with a knife. If the glaze is too thin, add more sugar. If too thick, add milk just drops at a time.
Place the cookies on sheets of wax paper (it makes for a much easier clean-up). Use a spoon to drizzle the glaze on the tops, then the back of the spoon to smear the glaze enough to cover the top of the cookie. Allow the glaze to harden, then place the cookies in an airtight container for storage.
Makes approximately 5 dozen cookies.