Pumpkin Rocks
Jacqueline Baillargeon
ingredients
- Cookies:
- 2 1/2 Cups sifted all purpose flour
- 2 Tsp. baking powder
- 1/2 Tsp. baking soda
- 1/2 Tsp. salt
- 1 Tsp. cinnamon
- 3/4 Tsp. nutmeg
- 1/2 Tsp. ginger
- 1/4 Tsp. powdered cloves
- 1/4 Tsp. allspice
- 1/4 lb. butter (1 stick)
- 1 Cup granulated sugar
- 1/2 Cup dark brown sugar (firmly packed)
- 2 eggs
- 1 lb. (about 1 3/4 Cup) canned pumpkin (not pumpkin pie filling)
- 5 oz. (1 Cup ) raisins
- 7 oz. (2 Cups) walnuts, cut or broken into medium size pieces.
- Glaze:
- 2 Tbsp. soft butter
- 1 1/2 Cups XXX sugar
- pinch of salt
- 2 Tbsp. lemon juice
- 1 Tbsp. milk
directions
- 1
Cookies:
- 2
Adjust two racks to divide the oven into thirds and preheat to 375°. Cut aluminum foil to fit cookie sheets.
- 3
Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice and set aside. In the large bowl of an electric mixer cream the butter. Beat in both sugars. Add the eggs one at a time and beat well, then beat in the pumpkin. (The mixture might look curdled - it’s OK) On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until thoroughly mixed. Stir in the raisins and walnuts.
- 4
Use a rounded tablespoonful of the dough (make these large) for each cookie, and place them 1 to 1 1/2 inches apart (these do not run or change shape in baking) on the cut aluminum foil. Slide cookie sheets under the foil.
- 5
Bake the cookies for about 18 minutes, reversing the sheets top to bottom and front to back as necessary to insure even browning. The cookies are done when they are lightly browned and spring back if gently pressed with a fingertip. While the cookies are baking, prepare the glaze.
- 6
Glaze:
- 7
Place all ingredients in small bowl and beat until smooth. As cookies come out of oven slip foil off tray and brush heavily with glaze. Glaze will dry.
Source: Jacqueline
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