From the kitchen of Ann Marie Barkwell. These cookies
taste good plain, but the unique brown sugar frosting takes
them to a whole new level. A favorite fall recipe.
taste good plain, but the unique brown sugar frosting takes
them to a whole new level. A favorite fall recipe.
Cream:
2 c shortening
2 c sugar
Add:
2 eggs
2 tsp vanilla
Add:
15 oz can pumpkin
4 c flour
2 tsp b. powder
2 tsp b. soda
1 tsp salt
2 tsp cinnamon
Add:
2 c chocolate chips
1 c chopped walnuts, optional
Bake @ 350 , 12-13 min
Bake all the cookies before making the frosting.
Frosting:
Combine in a small pot:
3 Tbsp butter
4 Tbsp milk
1 c brown sugar
Boil for 1 minute.
Remove from heat & add:
1 c confectioner sugar
If it's lumpy, whisk it.
The frosting thickens as it cools.
Top with chocolate sprinkles.
Store loosely covered. If they are stored in an airtight seal,
they will get soggy.
2 c shortening
2 c sugar
Add:
2 eggs
2 tsp vanilla
Add:
15 oz can pumpkin
4 c flour
2 tsp b. powder
2 tsp b. soda
1 tsp salt
2 tsp cinnamon
Add:
2 c chocolate chips
1 c chopped walnuts, optional
Bake @ 350 , 12-13 min
Bake all the cookies before making the frosting.
Frosting:
Combine in a small pot:
3 Tbsp butter
4 Tbsp milk
1 c brown sugar
Boil for 1 minute.
Remove from heat & add:
1 c confectioner sugar
If it's lumpy, whisk it.
The frosting thickens as it cools.
Top with chocolate sprinkles.
Store loosely covered. If they are stored in an airtight seal,
they will get soggy.
This makes a lot! I always halve the recipe. And I never use
nuts. -Stephanie
nuts. -Stephanie
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