Pumpkin Ginger Pillows These soft and springy cookies have a subtle crunch provided by pecans and crystallized ginger (also known as candied ginger). If you like a lot of frosting, double the icing; otherwise use a thin coat. From A Baker's Field Guide to Christmas Cookies by Dede Wilson.
2 -1/2 cups all-purpose flour 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1 cup pecan halves, finely chopped 1/2 cup crystallized ginger, finely chopped 1/2 cup unsalted butter, room temperature 1-1/2 cups light brown sugar, firmly packed 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp ground nutmeg 2 large eggs 1-3/4 cups pumpkin purée FROSTING: 2 tbsp unsalted butter, at room temperature 1/4 cup light brown sugar, firmly packed 2 tbsp heavy cream 1 cup icing sugar, sifted Line 2 cookie sheets with parchment paper. In medium bowl, whisk together flour, salt, baking powder and baking soda. Stir in nuts and crystallized ginger. In large bowl, beat butter with electric mixer on medium high, 2 minutes. Add brown sugar half cup at a time. Beat until fluffy, 3 minutes. Beat in spices. Add eggs one at a time, beating after each addition. Beat in pumpkin purée. Mixture will look like it has curdled. Add one-third of flour mixture on low speed. Gradually add remaining flour. Mix until blended. Drop generously rounded tablespoons 2 inches apart on cookie sheets. Bake in 350F oven until golden, dry, but soft inside, 15 minutes. If pans won't fit side by side on middle rack, use top and middle switching trays halfway through baking as quickly as possible to maintain oven temperature. Slide parchment onto racks to cool cookies completely. To make frosting, combine butter and brown sugar in small pot over medium heat, stirring occasionally until butter melts. Bring to a boil; boil 1 minute. Scrape mixture into medium bowl. Cool 5 minutes. Stir in cream. Beat with electric mixer on medium-high until combined. Beat in icing sugar on medium speed until thick and creamy. Just before serving, spread frosting on cookies with small spatula. Makes 60 cookies. Helen Whitehead, C N D List Moderator email: [email protected] --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
