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Monday, February 28, 2011

Cranberry Pumpkin Cookies with Cream cheese Topping

(Pictures illustrated by Dylla)

There are so many variations of pumpkin cookies. This one uses craisins in the place of raisins and then is topped with a creamy cream cheese and nut topping for a delicious taste and beautiful end-result.

The cream cheese and nut topping may be omitted leaving a moist cookie, made without egg appealing to many, including Vegans.

Cookies may be made as drop cookies or by pressing into a cookie cutter, lightly greased or coated with flour to enhance holidays or other occasions.

3 c brown sugar
3 c pureed pumpkin
1 1/2 c oil
3 tsp vanilla
6 c flour
3 tsp soda
3 tsp baking powder
1 1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
3/4 tsp ginger
3 c. cranberries (I use Craisins)
1 1/2 c nuts (optional)

Mix all ingredients together and drop by spoonful onto ungreased cookie sheet.
Bake at 350 degrees for 12-15 minutes.
Remove from pan immediately and place on paper towels.

Cream Cheese Icing with Cranberry Nut Topping

2 oz. cream cheese, softened
1-1/2 cups confectioner's sugar
1/2 tsp. finely grated lemon zest
1 Tbsp. finely chopped dried sweetened cranberries
1 Tbsp. toasted walnuts or pecans, finely chopped

In small bowl, whisk or stir with spoon the cheese. Add sugar and zest. If thinning is necessary, add lemon juice, 1/2 tsp. at a time, till frosting is desired consistency. Apply to cooled cookies and sprinkle with cranberries and nuts.

Note: I pressed the dough into a heart-shaped cookie cutter and then removed the cookie cutter. I baked until a toothpick inserted into the center of a cookie came out clean

Julee Morrison
Mommy's Memorandum http://jonbonjovious.blogspot.com

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