Clarion County Recipe of the Day: Kathy Siverling’s Pumpkin Cookies with Penuche Frosting
Embrace these fall flavors in your kitchen this week!
1 cup shortening
1/2 cup light brown sugar, packed
1 cup canned pure pumpkin
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 cup chopped nuts (optional)
-Cream shortening and sugars together. Add pumpkin and vanilla. Sift flour with soda, baking powder, salt, and cinnamon. Add to creamed mixture. Mix in nuts. Drop from a teaspoon onto an ungreased baking sheet (use parchment paper). Bake at 350 degrees for 10-12 minutes. Frost with penuche frosting when cool.
-Combine 3 tablespoons of butter and 1/2 cup of brown sugar (packed) in a saucepan. Heat to boiling. Cook and stir for 1 minute or until slightly thickened. Cook for about 5 minutes. Add 1/4 cup milk and beat til smooth. Add about 2 cups powdered sugar to make it of spreading consistency.
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