On Wednesday evenings, I have the divine privilege of spending the
evening with an amazing group of about 20-30 college age students. What
they impart and share and leave in my life is unmeasurable and
unbelievable. So I try to share some home-made goodness with them,
testing out new recipes. This one was given an unanimous thumbs-up.
While I bake frequently, I rarely take anything to work. There is usually nothing left over TO take. However, there was enough dough for me to make a dozen or so Thursday and take to work. In talking with two colleagues, we decided they weren't really cookies. They have a much richer, smoother consistency than a cookie. They aren't as heavy as cake or bread, but have more of a feeling of REAL, homemade scones. Before we could decide on what they were, Lauren, bless her heart, said it doesn't matter, they're just "Yummy Tasty Pumpkin Thingies".
We left the platter on the break counter in the back. I walked back there to make some copies (OKAY, so I was on the scout for a cookie!!), and realized the platter was gone. No, not just the cookies, but the platter also! No one had ANY idea where the platter could have gone. Later that afternoon, upon returning to my office from a meeting, there on my desk sat the platter. With a sticky note attached to it:
I HIGHLY suggest you make these A.S.A.P. You won't regret it. And if you don't tell anyone you made them, and ate them all your self, I can completely sympathize with you.
Pumpkin Cookies:
Combine:
1 cup Shortening
3 cups Sugar
Add:
2 eggs
Mix in:
1 large can pumpkin
Now add:
1 tsp. vanilla
5 cups flour
And then add:
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
By the spoonful, place on cookie sheet. The batter will look more like bread dough, and they will just be clumps of dough on the cookie sheet. But trust me when I say, they bake up to a scone like perfection.
Bake at 350 degrees for about 10-12 minutes. Let cool and then ice using the following cream cheese icing.
Cream Cheese Icing:
Combine:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
Gradually mix in:
2 cups sifted confectioners' sugar
1 tsp. vanilla extract
Blend until smooth. Frost cookies as desired.
Cookshack notes:
Original recipe found at: http://www.houseofhepworths.com/2010/10/15/pumpkin-cookies-w-cream-cheese-icing
While I bake frequently, I rarely take anything to work. There is usually nothing left over TO take. However, there was enough dough for me to make a dozen or so Thursday and take to work. In talking with two colleagues, we decided they weren't really cookies. They have a much richer, smoother consistency than a cookie. They aren't as heavy as cake or bread, but have more of a feeling of REAL, homemade scones. Before we could decide on what they were, Lauren, bless her heart, said it doesn't matter, they're just "Yummy Tasty Pumpkin Thingies".
We left the platter on the break counter in the back. I walked back there to make some copies (OKAY, so I was on the scout for a cookie!!), and realized the platter was gone. No, not just the cookies, but the platter also! No one had ANY idea where the platter could have gone. Later that afternoon, upon returning to my office from a meeting, there on my desk sat the platter. With a sticky note attached to it:
 |
I HIGHLY suggest you make these A.S.A.P. You won't regret it. And if you don't tell anyone you made them, and ate them all your self, I can completely sympathize with you.
Pumpkin Cookies:
Combine:
1 cup Shortening
3 cups Sugar
Add:
2 eggs
Mix in:
1 large can pumpkin
 |
| Enter stage right: Pumpkin |
Now add:
1 tsp. vanilla
5 cups flour
And then add:
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
 |
| Not usually a pumpkin fan, this stuff is YUM! |
By the spoonful, place on cookie sheet. The batter will look more like bread dough, and they will just be clumps of dough on the cookie sheet. But trust me when I say, they bake up to a scone like perfection.
Bake at 350 degrees for about 10-12 minutes. Let cool and then ice using the following cream cheese icing.
Cream Cheese Icing:
Combine:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
Gradually mix in:
2 cups sifted confectioners' sugar
1 tsp. vanilla extract
Blend until smooth. Frost cookies as desired.
 |
| One is all you really need. |
 |
| But three or four hit the spot! |
Cookshack notes:
- I ran out of cinnamon (shock I know) and only had about 1 1/2 tsp. left, so I put a dash of mace in the dough.
- Remember to take the butter OUT of the wrapping and place IN a
bowl before "softening" in the microwave. This is a result of
multi-tasking:
 |
| Butter Gone Wild |
Original recipe found at: http://www.houseofhepworths.com/2010/10/15/pumpkin-cookies-w-cream-cheese-icing
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