Wednesdays always seem to be the worst. Only half way through the week till the weekend, and less than week away from the next Monday. Wednesdays are hard for me to excercise, wake up, and even get through my day. Besides a glass of wine, dessert is the only thing to look forward to on Hump Day! I always indulge a little extra on Wednesday nights so, from here on out, we are going to make the best out of the mid-week, and have a dessert exchange! To have a true dessert exchange, you as my readers need to provide your favorite dessert recipes too (just leave it in the comments)!
Seeing how October is nearly over, I want to share my favorite fall cookie recipe, that I have made for several years now. This recipe is near and dear to my heart because it is probably the only Martha Stewart recipe I have ever conquered. I have always felt so proud to bring these cookies to any fall occasion, and especially excited when asked to make them. This year I have not had a chance to prepare them myself, however my mother made them for the first time this year, and I was proud of her. You can eat these with a cup of coffee, or a glass of milk, and be sure to know that one is never enough! I hope you give ’em a whirl, I am sure they will give your family as much joy as they have given mine.
Makes about 6 dozen
- FOR THE COOKIES
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons coarse salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground ginger
- 3/4 teaspoon ground nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 1/4 cups packed light-brown sugar
- 2 large eggs
- 1 1/2 cups canned solid-pack pumpkin (14 ounces)
- 3/4 cup evaporated milk
- 1 teaspoon pure vanilla extract
- FOR THE ICING
- 4 cups confectioners’ sugar, sifted
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1/4 cup plus 1 tablespoon evaporated milk,
- 2 teaspoons pure vanilla extract
- Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
- Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
- Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
- Make icing: Put confectioners’ sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners’ sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.
A note from yours truly: These cookies are super delicious (if you like pumpkin), and easy to make. They are very soft (not normal cookie soft-softer), and not easy to transport right after baking.
So what is your favorite fall dessert?
recipe and photo curtsey of Martha Stewart!