Pumpkin Cookies with Brown-Butter Icing

I made these yesterday and was quite happy just to frost them, share them and leave the rest in an airtight container. No chocolate in these you see, so why would I like them? Until tonight, when I thought I ought to try just one. So I did. One turned into three. It could have quite easily turned into 10 but I popped the lid back on and covered the container. Out of sight, out of mind. Until tomorrow!

Pumpkin Cookies with Brown-Butter Icing
From Martha Stewart’s Cookies and MarthaStewart.com 

Makes about 6 dozen

FOR THE COOKIES

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 3/4 teaspoon ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 1/4 cups packed light-brown sugar
  • 2 large eggs
  • 1 1/2 cups canned solid-pack pumpkin (14 ounces)
  • 3/4 cup evaporated milk
  • 1 teaspoon pure vanilla extract

 FOR THE ICING

  • 4 cups confectioners’ sugar, sifted
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1/4 cup plus 1 tablespoon evaporated milk
  • 2 teaspoons pure vanilla extract

Directions

  1. Make cookies: preheat the oven to 375°F. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. Set aside.
  2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk and vanilla; mix until well blended, about 2 minutes. Add flour mixture. Mix until combined.
  3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
  4. Make icing: put confectioners’ sugar in a large bowl. Set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners’ sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature for up to 3 days.
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Published in: Uncategorized on October 25, 2010 at 8:15 pm  Leave a Comment  
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