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Baking Christmas Cookies With My Mom [RECIPES]

Pumpkin Cookies
Ann & Nancy

Why is it when your Mom bakes cookies they come out perfect? Her chocolate chip cookies are flat and chewy, mine are puffy and hard. Her peanut blossom cookies are puffy and mine are flat and hard. So I decided that while I was visiting her this week I would MAKE her show me how to bake cookies. Let me tell you that it is a challenge because we are both stubborn and controlling. It was an interesting day in the kitchen. She just said “You’re just writing that so you don’t have to unwrap these damn kisses!” (We’re making the peanut blossom cookies next!)

Our first batch of cookies are

Melt in Your Mouth Pumpkin Cookies

  • 2 cups butter, softened (“NO! don’t use butter! I use butter flavored Crisco.”)
  • 2 cups granulated sugar
  • 2 teaspoons baking power
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla
  • 15 oz can pumpkin
  • 4 cups all-purpose flour

Don’t read what the recipe in the magazine says. Follow your Mother’s advice. She said “Stand back! I’m going to show you how to bake cookies!”

Preheat oven to 350°.

In a medium bowl, combine all your dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and nutmeg) set aside.

 

Beat 2 cups of butter flavored Crisco on medium speed for 30 seconds. Add granulated sugar until well blended. Beat in eggs and the 2 teaspoons vanilla. Beat in pumpkin.  Add dry ingredients and blend slowly. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour.

 

Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets.

Bake for 10 to 12 minutes or until tops are set. Transfer cookies to wire racks; cool.

Frosting
  • 1/2 cup butter (we used butter for the frosting)
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 2 3/4 cups powdered sugar
  • Ground cinnamon (optional)

In a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and the 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.

One may have fallen on the floor. We frosted it and gave it to my sister Kristi. (shhhh)

To store: Layer unfrosted cookies between waxed paper in an airtight container (I guess we should have read that part before we frosted all of them!) Store at room temperature for up to 2 days or freeze for up to 3 months; thaw and frost cookies.

Up Next: Peanut Butter Blossoms

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