Ingredients
- 1/2 c. butter
- 1/5 c. br sugar
- 2 eggs
- 1 c. canned pumpkin
- 1 t. vanilla
- 1 t. grated lemon peel
- 1 t. lemon juice
- 2.5 c. flour
- 3 t. baking powder
- 1 t. salt
- 1.5 t. pumpkin pie spice
- 1/4 tsp ginger
- 1 C. coarsely chopped walnuts
- FROSTING:
- 1/2 c. butter
- 4 C. sifted powdered sugar
- 2 Tbs milk
- 1 t. vanilla
Directions
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Cookies:
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Cream butter and suar together until fluffy.
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Beat in eggs, one at a time.
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Stir in pumpkin, vanilla, lemon peel/juice.
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Sift flour w/ baking powder, salt and spice, blend into butter mixture.
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Stir in walnuts.
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Bake at 375 for 12-14 mins.
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Makes about 2 1/2 dozen.
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FROSTING:
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In small saucepan, melt butter over low heat.
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Continue heating until butter turns a delicate brown.
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Remove from heat, pour into a small bowl.
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Add powdered sugar, milk and vanilla,
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Beat w/ electric mixer on low until combined.
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Beat on med-high, adding additional milk, if necessary.