Busters Recipes

Iced Pumpkin Cookies

1 cup unsalted butter
1 cup sugar
1 cup cooked, pureed pumpkin (fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached allpurpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts, coarsely chopped
1 cup raisins

Icing:
2 cups sifted confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla
3 tablespoons whipping cream, fresh orange juice or
rum

Preheat oven to 350 degrees. Cream butter and sugar
until fluffy. Add pumpkin, egg and vanilla and mix
well. Combine flour, baking powder, baking soda,
salt, cinnamon and nutmeg. Stir into butter mixture
until well blended. Add nuts and raisins. Drop by
teaspoonful onto parchment covered baking sheet, about
2 inches apart. Bake about 15 minutes, or until
golden. Cool.

Icing: Cream confectioners' sugar and butter. Add
remaining ingredients and beat until smooth. (If icing
is too thin, add more confectioners' sugar; if too
thick, add more cream, orange juice or rum.) Drizzle
over cookies.

Yield: 6 dozen Iced Pumpkin Cookies