Saturday, November 20, 2010

Caramel Glazed Pumpkin Cookies

The Cookies....as seen from my phone's camera...which I can not seem to transfer to my computer so I improvised. Picture may not be great, but the cookies are!
Hi Friends,

A while back when we were doing our Ann Clark Cookie Cutter Give-Away a reader submitted a particularly delicious cookie recipe. We always appreciate good recipes and are thankful for this submission from a fellow blogger and incredibly creative mom. If you have a moment it is worth taking a peek at her lunch box creations for her daughter. Fantastic Bento Fun!

I am going to provide you with her cookie recipe which my mother-in-law tested and then provide you with the recipe as I modified it in my kitchen. Both turned out yummy!

Caramel Glazed Pumpkin Cookies (Take One)
2 Cups Shortening
2 Cups Sugar
2 Eggs
2 Tsp Vanilla
15 oz Canned Pumpkin
2 tsp Baking Soda
1 Tsp Salt
4 Tsp Baking Powder
2 Tsp Cinnamon
5 Cups Flour

Cream in Order. Drop of Greased Cookie Sheet. Bake at 350 Degrees for 10-12 minutes.
Meanwhile........make the caramel glaze.

Caramel Glaze: 1 Tbs of Margarine creamed with 3 Tbs if brown sugar. Next, add 3 Tbs evaporated milk and 2 cups of powdered sugar. Mix well and spread on cookies while they are still warm.


Here are my modifications. This turned out to be a nice cookie! Great for sharing and eating with a cup of warm coffee.

Pumpkin Cookies (Take Two) 

1 Cup Coconut Oil
1 Cup Soft Butter

2 Cups Rapadura
2 Eggs
2 Tsp Vanilla
3 Cups Fresh Pureed Pumpkin
2 tsp Baking Soda
1 Tsp Salt
4 Tsp Baking Powder
2 Tsp Cinnamon
5 Cups Ground Grain ( I used a mixture of Kamut and Spelt)

Instead of the caramel glaze I made some pumpkin butter and spread it on top of the cookies each time we wanted to eat one. Delicious!

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