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I now have my new space up and running at Out Standing In My Field: My Life In The Kentucky Countryside!  Please come and check it out. If you like what you see, sign up to follow the new blog by email, Facebook or the RSS feed.

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Today I am joining up with other food bloggers to participate in the International Food Blogger Cookie Exchange hosted by Lori over Fake Food Free who happens to be a fellow Kentucky food blogger.  Everyone that is taking part had to email a favorite holiday cookie or candy recipe to another blogger.  Then that blogger has to make the treat and post about it on their site.  I received a recipe from Joanne at Eats Well With Others and this is the link for the original recipe.

Now, I am going to be totally honest with all of you…I am not a big pumpkin fan so when I received this recipe, I was a little hesitant.  I had no reason to be though.  These little cookies don’t scream “pumpkin” when you take a bite; they are just soft sweet little cookie pillows.  The texture was amazing and the brown sugar glaze finished them off perfectly.  Delicious!!!

Note: The only change that I made from the original was the kind of nuts I used.  Joanne used hazelnuts, but I didn’t have any so I used toasted pecans instead.  Other than that, I followed her original recipe.

1 cup butter, softened

1 cup sugar

1 egg

1 cup canned pumpkin

1 tsp. vanilla extract

2 cups all purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1/2 cup chopped pecans, toasted

1/2 cup brown sugar

2 tbsp. milk

3/4 tsp. vanilla extract

1 cup confectioner’s sugar

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Preheat oven to 350 degrees.  In a large bowl, cream butter and combine with sugar on high speed for about 3 minutes, until light and fluffy.  Add egg, pumpkins, and vanilla.  Beat well.

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Sift together the flour, baking soda, baking powder, cinnamon and salt.  Combine flour mixture with the butter/sugar/pumpkin mixture until just combined.  Stir in nuts. 

Drop batter in heaping tbsps. onto a parchment lined cookie sheet. (I used a small cookie scoop.) Bake for 10-15 minutes (mine took about 14) or until just starting to get a bit brown around the edges.

Before:

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After:

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Cool on a wire rack.  While the cookies are cooling, make the frosting.  In a small saucepan, combine the brown sugar, milk, and butter over low heat, stirring, until the butter is melted and the brown sugar is dissolved.

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Remove from heat and stir in the vanilla and confectioner’s sugar, whisking until no lumps are present.  Ice the cookies with the frosting.

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