TEENY MCMUNN: MY RECIPE BOX

The recipe for this week has changed a few times. I was going to put in a recipe for roasted vegetables with rice and bulgur wheat. It has an interesting blend of spices, but I didn't get it made. I want to try it first to make sure it tastes as good as it sounds. Actually the recipe comes from the Union Bulletin. The other recipe is a sausage and barley soup. It looked to be straightforward, but when I saw the cookie recipe, I knew it would be the one. I haven't made pumpkin cookies for quite a while .

INGREDIENTS:

2/3 c. all-purpose flour 1 ½ c. white sugar

1 tsp baking powder 1 c. canned pumpkin puree

1 tsp baking soda 1 egg

2 tsp ground cinnamon 1 tsp vanilla extract

½ tsp ground nutmeg 2 c. confectioner's sugar

½ tsp ground cloves 3 Tbsp milk

½ tsp salt 1 Tbsp melted butter

½ c. butter, softened 1 tsp vanilla extract

DIRECTIONS: Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. Set aside.

In a medium bown, cream together the ½ cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls, flatten slightly.

Bake for 15-20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

GLAZE: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed to achieve drizzling consistency.

MY NOTES: Like most of us who have been baking for a while, we don't need a recipe to tell us how to make frosting. If you like cream cheese frosting, then use it instead of the glaze. I prefer not to let the frosting dominate the cookie, but others do.

I like spiced cookies and gingerbread and this is the season I think about them.

I plan on making the oven roasted vegetable recipe soon and if it's good, it will go into next week's issue.

ENJOY