Life: Idiotropic

When we were stationed at Whiteman AFB we had monthly spouse "coffees" at the support group commanders house.  For our Christmas gathering I experience my first "cookie swap" where each lady baked 12 dozen cookies, then we all divided them up and went home with about 6 of each kind.  I have no idea what I baked.  These flew off our plate and I wanted more.  A light rounded cakey cookie, this is the cookie that my husband requests every year.  I tried freezing them to reduce temptation... sadly, they are just as delicious frozen.  Mmmm.  Can't have a autumn without them.  Time to go bake.



Heat oven to 375.

Mix:

• 3 cups sugar
• 3 cups canned pumpkin (1 large can)
• 1 1/2 cup shortening
• 3 T. grated orange peel

Stir in:

• 6 cups all-purpose flour
• 3 t. baking power
• 3 t. baking soda
• 3 t. ground cinnamon
• 3/4 t. salt

Stir in (optional - I've never added these):

• 1 1/2 c. raisins
• 1 1/2 c. chopped nuts

Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheets. Cool. Spread with Light Brown Glaze


Melt 1/2 cup butter in a saucepan and cook stirring constantly until it's lightly browned.  Add 3 cups powdered sugar slowly and mix well.  It will get quite thick.  Add 1/2-1 t. vanilla extract and mix, then add just a t. of milk slowly until it's smooth, but not too runny.  Drizzle over the cookies and let set.  If it doesn't set up nicely, then you've added too much liquid.  If you have extra glaze, pour dots onto a cookie sheet of piece of wax paper and let it set up.  It's delicious!(Lightly brown butter in a saucepan.  Stir in powdered sugar, vanilla, and a little milk.  Drizzle over the cookies once they've cooled.).

Cookies freeze well. (The measurements are 3x the original recipe and is about as much as my kitchenaid can handle.)