1/2 c Butter/margarine, softened 1/2 t Salt
1 1/2 c Brown sugar, firmly 2 t Pumpkin pie spice
2 ea Eggs 1 c Walnuts, chopped
1 c Pumpkin -cooked, mashed 1 ea Maple frosting recipe
1/2 t Lemon extract 1/4 c Butter/margarine, softened
1/2 t Vanilla extract 2 1/4 c Powdered sugar, sifted
2 1/2 c Flour – all purpose 2 T Milk
1 T Baking powder 3/4 t Maple extract
cked
Cream butter; gradually add brown sugar, beating well at medium
speed of an electric mixer. Add eggs, one at a time, beating after
each addition. Stir in pumpkin and flavorings. Combine flour, baking
powder, salt, and pumpkin pie spice. Gradually add to creamed
mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2
inches apart onto greased cookie sheets. Bake at 375F for 12 minutes.
Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen.
(Maple Frosting)
Cream butter; gradually add 1 cup powdered sugar, beating well at
medium speed of an electric mixer.
Add remaining sugar alternately with milk, beating until smooth
enough to spread. Add maple extract, and beat well. Yield: about 1
cup. From Southern Living Cookbook
Yields
90 servings