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Amazing Pumpkin Cookies

***singing***  It’s beginning to look a lot like Christmas……..

OK, well maybe not quite yet here in Dixie.  But we DID have a flake or two of snow this morning!  I don’t think I ever remember seeing any snow this early ’round these parts.  And it WAS just a flurry or two.  But still…..it was snow.  So I thought I’d sing y’all a little song to rock off this fabulous Christmas season. 

So Christmas is coming in exactly 24 days.  OH MY GOSH!  Christmas is my favorite of all holidays!  Y’all should see my house.  It’s like Clark Griswold from National Lampoon’s “Christmas Vacation” or Buddy Hall from “Deck the Halls” got hold of it!  I’m fairly certain you can see my house from outer space.  hehehe  All that to say, we REALLY get into the spirit of the season at my house!  We’re lit and twinkling all over the place!

But the Christmas season isn’t complete without goodies!  Goodies must be made!  And shared!  So I thought I’d do a little take on the Food Network’s “12 Days of Cookies.”  Only I’m going to share as many as I have time to share.  MIght be 12………um, might be 2………but might just end up being 24!  Who knows!?  I’ll share as I have the time to share.

The first goodie I want to share is a Pumpkin Cookie.  Before I ate these cookies, I was a self-professed pumpkin hater.  So I encourage you to not be hatin’!  If you think you hate pumpkin, try these cookies!  I think you’ll end up being a pumpkin LOVER!  They’re absolutely amazing!  Unbelievably soft, moist and delectable! 

So let’s make some cookies!

Amazing Pumpkin Cookies

*  2 1/2 cups Self-Rising Flour

*  1 tsp. ground cinnamon

*  1/2 tsp. ground nutmeg

*  1 1/2 cups sugar

*  1 stick butter, room temperature

*  1 cup pumpkin puree (NOT pumpkin pie filling!!!)

*  1 egg

*  1 tsp. vanilla

*  Glaze (recipe follows)

Beat sugar and butter with a mixer until creamy.  Add pumpkin, egg and vanilla and beat until smooth.  Add flour and spices gradually.  Drop by spoonfuls (or use your trusty Pampered Chef small scoop!) on your cookie sheets lined with parchment paper (or on your trusty Pampered Chef baking stones!)  Bake in a preheated 350° oven for 15-18 minutes or until the outside edges are firm.  Allow to cool a few minutes before frosting with glaze.  Yield:  approximately 3 dozen cookies depending on the size you make them.

Glaze recipe:

*  2 cups confectioner sugar

*  1 tsp. vanilla or 1/2 tsp. maple flavoring

*  3 Tbsp. milk

*  1 Tbsp. melted butter

Stir until smooth.  Drizzle over cookies. 

Eat 47 of them while they’re still warm!  And fall in love with pumpkin!  I promise you will when you eat these!  They’re just unbelievable!

I would LOVE to be able to share some photos of these cookies (and various other recipes I’ve shared with you lately.)  But here’s the problem…….it would seem that some small blonde male children have absconded with and LOST my beloved camera.  Said children shall remain nameless  ***cough cough  ANKLE BITERS cough cough***  Sooooooooo………..there will be no pictures until my camera is located or until my FABULOUS new camera I just bought for myself arrives from Amazon.com!  ***MERRY CHRISTMAS TO ME*** 

So my apologies that there have been no photos for a while.  I hope that there will be photos soon and their quality will be dramatically better than previous ones!  We shall see!

At any rate, Merry Christmas season to you all!  Go bake something wonderful!  And if you have a recipe to share with ME, I would LOVE that!  I’m always on the lookout for a new and amazing recipe!  So find your best and come share! 

***singing***  It’s beginning to look a lot like Christmas……..everywhere I go………


6 Responses

  1. Mmmmmmm….I love me some pumpkin!!! Problem with baking around here is that I can’t keep my paws off the sweets! UGH!

    I promised Karen a batch of blondie brownies this weekend, but waited until yesterday morning JUST before we left to take her back, to bake them. Just waaaay too tempting to me. LOL!

  2. Oh, and one more thing…..when you get that camera, I want to see pictures of your house!!! 🙂

  3. I wonder if I could use pecan flour and honey in making that. I’m looking for some new gluten free ideas so I can share holiday goodies with some of the kids at park group who have problems with grains and most sugars.

  4. Absolutely Kim! I’ll make sure you can see it in all it’s Clark Griswold-edness! ROFL

    Dee Dee, I wish I could tell you, but I have never even seen any pecan flour. We’ve come a long way ’round here in Podunk, but not quite that far! LOL

  5. Oh, these sound wonderful Amy!

  6. Was trying to find a recipe that is similar to my family pumpkin cookie recipe that use AP flour. My inlaws are from the south and use Self Rising flour like there is no tomorrow. So this recipe will suit them better 🙂 Hope it works!

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