If Fall were a cookie, it would taste like these:
OH MY STINKIN’ WORD people, both of these cookies are SOOO good!
- 2 cups Shortening
- 2 cups Sugar
- 2 cans (15 Oz Each) Pumpkin
- 2 whole Eggs
- 2 teaspoons Baking Soda
- 1-½ teaspoon Ground Cinnamon
- 1 teaspoon Salt
- 4 cups All-purpose Flour
- 6 Tablespoons Butter
- 8 Tablespoons Milk
- 2 cups Powdered Sugar
- 1-½ teaspoon Vanilla Extract
- 1 cup Packed Brown Sugar
Cream shortening, white sugar & pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
Drop from spoon to cookie sheet. Bake 10 minutes at 350*.
To making frosting:
Cook butter, milk and brown sugar until dissolved. Cool and add powdered sugar and vanilla. Spread over warm cookies.
Makes 4 or so dozen depending on your cookie spoon size.
This next cookie recipe was passed on to me by my friend, Nicole. After several comments regarding this recipe, it has come to my attention that they originated here.
- 1 cup Butter, Softened
- 1 cup Sugar
- ½ teaspoons Salt
- 10 packages (.74 Oz Each) Apple Cider Drink Mix
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- ½ teaspoons Baking Powder
- 1 teaspoon Cinnamon
- 3 cups Flour
- 14 ounces, weight Package Of Caramel Squares
In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With your mixer cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
Beat in eggs, one at a time. Add vanilla and mix well.
Gradually add flour mixture to butter/egg mixture. (I had to add a teeny bit more flour to make the dough less sticky) Mix until just combined.
Refrigerate for about an hour. It makes the dough SO much easier to work with.
When you are ready to bake, unwrap your caramels, and preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!).
Scoop out cookie dough ball about the size of a walnut.
Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
Bake 12-14 minutes, or until very lightly browned around the edges. Please don’t over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.)
Makes roughly 4 dozen.
Go. Bake. You know you want to! (You can thank me later.)
Click on the titles for easy printing.
Happy Cookie Baking!
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