I’m so excited to so many of you LOVE DownEast as much as I do. Thanks for all your comments/entries. Always fun to read. Still loads of time to enter.
Since I don’t have anything great to follow that up with, I thought I’d share some of my recent and unique favorite cookie recipes (you share with me, I share with you). One I just posted on my (sad, rarely updated) food blog, the other I made just today courtesy of Ammie (it was just too yummy not to share)- thank you Ammie! I think these are both great for fall.
Frosted Pumpkin Cookies
1 1/2 cups packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1 cup canned pumpkin
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup pumpkin seeds or chopped pecans ***didn’t add as many pecans, not big nut lovers in my home (though I LOVE them)
chopped pumpkin seeds ***I didn’t add these***
3 cups powdered sugar
1/4 cup butter, softened
1/4 teaspoon ground cinnamon
3-4 tablespoons milk
Heat oven to 350F degrees.Mix brown sugar, butter, and shortening in large bowl. Stir in pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir in pumpkin seeds.Drop dough by rounded tablespoons about 2 inches apart onto ungreased cookie sheet; flatten slightly.Bake 12-15 minutes or until almost no indentation remains when touched in the center. Remove from cookie sheet. Cool completely on wire rack. Frost cookies with Cinnamon Frosting. Sprinkle with additional chopped pumpkin seeds(I didn’t do this).
Cinnamon Frosting: Mix all ingredients until smooth and spreadable.
Orange Cranberry Drops
found here My kids LOVED them too- wasn’t sure if they would since they had Craisins and orange flavoring; they were a hit.
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
3 tablespoons orange juice
1/2 teaspoon orange extract ***note, I didn’t have orange extract so I used almond extract, risky I know, but I love almond extract and they still tasted great***
1 teaspoon grated orange zest
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries
Preheat oven to 375 degrees F.Lightly grease cookie sheets, or line with parchment paper.
In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, orange juice, orange extract, and orange zest. Sift together the flour, baking powder, baking soda, and salt; mix into the orange mixture. Stir in the dried cranberries. Drop cookie dough by heaping teaspoonfuls, 2 inches apart, on the prepared cookie sheets.
Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.
I’ll be back later with some crafty stuff…..