Recipe of the Week


Ice Pumpkin
ice pumpkin

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

  • Directions:

  • Prep 20 m Cook 20 m Ready In 1 h 20 m
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  • In a medium bowl, cream together the 1/2 cup of butter and white sugar.
  • Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
  • Mix in dry ingredients.
  • Drop on cookie sheet by tablespoonfuls; flatten slightly.
  • Bake for 15 to 20 minutes in the preheated oven.
  • Cool cookies, then drizzle glaze with fork.
  • To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.
  • Add milk as needed, to achieve drizzling consistency.