Recipe: Iced Pumpkin Cookies with Vanilla Icing (repost)

ICED PUMPKIN COOKIES

1 cup unsalted butter, softened
1 cup sugar
1 cup cooked, pureed pumpkin (fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts, coarsely chopped
1 cup raisins

FOR THE ICING:
2 cups sifted confectioner's sugar
1/4 cup butter, softened
1 teaspoon vanilla
3 tablespoons heavy cream, fresh orange juice or rum

Preheat oven to 350 degrees F.

Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well.

Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins.

Drop by teaspoonful onto parchment covered baking sheet, about 2-inches apart.

Bake about 15 minutes, or until golden. Cool.

TO PREPARE THE ICING:
Cream confectioner's sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioner's sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.

Makes 6 dozen
From: Baker's Dozen by Flo Braker