Shelly's Recipe

PUMPKIN COOKIES WITH BROWN BUTTER ICING

Category: Cookies

2 3/4 cups flour
4 tsp. Kowalski's Vietnamese Ground Cinnamon
2 tsp. baking powder
1 tsp. all spice
1 tsp. baking soda
1 tsp. salt
1 1/2 cups sugar
1 1/4 cups softened butter
3 tbsp. dark molasses
2 tsp. vanilla
4 eggs
1 1/4 cups pumpkin puree
1/2 cup buttermilk
1 cup chopped walnuts
Parchment paper
Brown Butter Icing (below)

In medium bowl, combine first 6 ingredients; set aside. In large mixer bowl, beat sugar, butter, molasses and vanilla until creamy. Add eggs, one at a time, beating after each addition; beat in pumpkin.

Add dry mixture alternately with buttermilk, beating until thoroughly combined; stir in walnuts. Drop dough by rounded tablespoonfuls onto parchment lined baking sheets, 2 inches apart. Bake at 325 until toothpick inserted in center comes out clean (12-14 min.); cool on baking sheet. Frost with icing.

Brown Butter Icing: In large saute pan, melt 1 cup butter over medium heat until the solids start to turn golden brown (about 10 min.), swirling pan to prevent burning. Sift 4 cups powdered sugar and 1/4 tsp. salt into large mixer bowl; add 1 tsp. vanilla. Beat browned butter into sugar by pouring through a fine mesh strainer; stir in 4-5 tbsp. milk by hand until frosting is of spreading consistency.