Estimated Times
Preparation Time: 30 mins
Cooking Time: 12 mins
Servings: 60 cookies (5 dozen)
COOKIES
4 cups
all purpose flour
2 teaspoons
baking powder
1 teaspoon
baking soda
1 teaspoon
salt
2 teaspoons
ground cinnamon
1 teaspoon
allspice
2 cups
vegetable shortening
2 cups
granulated sugar
1 can
(15 oz.)
LIBBY'S® 100% Pure Pumpkin
2
large eggs
4 teaspoons
vanilla extract, divided
2 cups
raisins
1 cup
nuts, chopped
FROSTING
2/3 cup
butter, softened
3 teaspoons
to 4
rum extract
4 cups
powdered sugar
1/2 cup
NESTLÉ® CARNATION® Evaporated Milk
FOR COOKIES:
PREHEAT oven to 350° F.
COMBINE flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.
BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.
FOR FROSTING:
BEAT butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).
|
Calories: 200
|
Calories from Fat: 90
|
Total Fat: 10 g
|
|
Saturated Fat: 3 g
|
Cholesterol: 15 mg
|
Sodium: 95 mg
|
|
Carbohydrates: 26 g
|
Dietary Fiber: .5 g
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Sugars: 19 g
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Protein: 2 g
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VIEW DETAILED NUTRITION INFORMATION
For nutrition information about CARNATION Evaporated Milk,
click here.
For tips on more ways to use CARNATION Evaporated Milk,
click here.
Jennifer I. from Milwaukee, WI
10/23/09
Rated:
Great cookie
This is a very soft moist cookie. I made them for a family reunion and everyone raved over them. My husbands aunt even begged me for the recipe. I did subtitute dried cranberries instead of the rasins. It adds a nice tartness to the pumpkin flavor.
Jeanne P. from Huntertown, IN
08/17/09
Rated:
Iced Pumpkin Cookies
I've held onto this recipe to try for over two years and today was the day. I love the moistness of the cookie. I remind myself that with the pumpkin, raisins and nuts that it is nutritional because one is not enough. I liked the icing and was glad that I only used 3 teaspoons of rum extract or it would have been too powerful of a flavor for me. I'm taking some to work tomorrow to share and see what my coworkers think.
Liz R. from TX
07/27/09
Rated:
Son's Favorite
These cookies are absolutely delightful, flavorful and a definite crowd pleaser. I omit the nuts, raisins and frosting. Instead I top each with half a pecan and then bake. These are my teenage sons favorite. I usually use 2 cups whole wheat flour and 2 cups white flour.
Christy R. from Coeur D Alene, ID
02/21/09
Rated:
Sweet Treat
These were very delicious-even without the frosting! Great after school snack--and somewhat healthy as well.....
Diane V. from Northlake, IL
11/26/08
Rated:
Great Cookies
I changed the recipe to use cream cheese frosting instead of the vanilla frosting.