1/2 c Butter/margarine, softened
1 1/2 c Brown sugar, firmly packed
2 Eggs
1 c Pumpkin -cooked, mashed
1/2 ts Lemon extract
1/2 ts Vanilla extract
2 1/2 c Flour – all purpose
1 tb Baking powder
1/2 ts Salt
2 ts Pumpkin pie spice
1 c Walnuts, chopped
-MAPLE FROSTING RECIPE-
1/4 c Butter/margarine, softened
2 1/4 c Powdered sugar, sifted
2 tb Milk
3/4 ts Maple extract
Cream butter; gradually add brown sugar, beating well at medium speed of
an electric mixer. Add eggs, one at a time, beating after each addition.
Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and
pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in
walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie
sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple
Frosting. Yield: 7 1/2 dozen. (Maple Frosting)
Cream butter; gradually add 1 cup powdered sugar, beating well at medium
speed of an electric mixer.
Add remaining sugar alternately with milk, beating until smooth enough to
spread. Add maple extract, and beat well. Yield: about 1 cup. From
Southern Living Cookbook
From
Yields
90 Servings
