Ingredients
Cookies:
1/2 cup shortening
1 1/4 cups GOLDEN BLOSSOM HONEY
2 eggs
1 1/2 cups pumpkin, not pie filling
2 1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup raisins
1 cup walnuts, coarsely chopped
Browned Butter Frosting:
3 tablespoons butter
2 cups confectioners’ sugar
2 tablespoons milk
1 teaspoon vanilla extract
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Preheat oven to 375 °.
Cookies:
In a large bowl beat shortening and honey. Add eggs and beat. Mix in pumpkin. Add dry ingredients and beat until just combined. Fold in raisins and walnuts. Chill for 30 minutes.
Drop dough by well-rounded teaspoons about 2-inches apart onto greased cookies sheets. Bake 15 minutes until cookies are golden. Let cool on wire rack. Spread cooled cookies with 1/2 teaspoon of frosting.
Frosting:
In medium saucepan heat butter until it begins to brown. Remove from heat. Add remaining ingredients and beat until smooth and creamy. (This frosting is a creamy glaze, not a fluffy frosting)
Yield: approximately 5 dozen
Cookies:
In a large bowl beat shortening and honey. Add eggs and beat. Mix in pumpkin. Add dry ingredients and beat until just combined. Fold in raisins and walnuts. Chill for 30 minutes.
Drop dough by well-rounded teaspoons about 2-inches apart onto greased cookies sheets. Bake 15 minutes until cookies are golden. Let cool on wire rack. Spread cooled cookies with 1/2 teaspoon of frosting.
Frosting:
In medium saucepan heat butter until it begins to brown. Remove from heat. Add remaining ingredients and beat until smooth and creamy. (This frosting is a creamy glaze, not a fluffy frosting)
Yield: approximately 5 dozen
