Monday, August 18, 2008

Spiced and Iced Pumpkin Cookies

1 cup shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1 cup canned pumpkin
2 cups all purpose flour
1/2 cup dried currants
1 recipe Brown Sugar icing

Preheat oven to 375F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, pumpkin pie spice, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and pumpkin until combined. beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the currants.

Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until tops are firm. Transfer to a wire rack and let cool. Frost cooled cookies with Brown Sugar Icing.

Brown Sugar icing:

In a small saucepan combine 1/2 cup packed brown sugar, 3 tablespoons butter and 1 tablespoon milk. heat until butter melts. Remove from heat. Stir in 1 cup powdered sugar and 1 teaspoon vanilla. Frost cookies immediately after preparing frosting. if frosting begins to set. stir in a few drops of hot water.

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