Ingredients
Cookies:
1 1/4 cup GOLDEN BLOSSOM HONEY
1/2 cup shortening
2 eggs
1 1/2 cups canned pumpkin
2 1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pumpkin pie spice
1 cup chopped pecans
Frosting:
3 tablespoons butter
2 cups confectioner’s sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 each yellow and red food coloring
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Cookies:
Preheat oven to 375°.
Beat shortening and honey in a large bowl. Add eggs, pumpkin and blend well with a mixer. Combine remaining dry ingredients (except pecans) in a separate bowl, then slowly add while mixing to pumpkin mixture. Fold in pecans.
Space cookies 2 inches apart on a cookie sheet and bake for 12-15 minutes until golden brown. Let cool and spread cookies with frosting.
Frosting:
Melt butter in a sauce pan until completely melted. Remove from heat, add remaining ingredients, and whisk until smooth and creamy. Add food coloring and stir until light orange. Chill until ready for spreading. Sprinkle with cinnamon.
Preheat oven to 375°.
Beat shortening and honey in a large bowl. Add eggs, pumpkin and blend well with a mixer. Combine remaining dry ingredients (except pecans) in a separate bowl, then slowly add while mixing to pumpkin mixture. Fold in pecans.
Space cookies 2 inches apart on a cookie sheet and bake for 12-15 minutes until golden brown. Let cool and spread cookies with frosting.
Frosting:
Melt butter in a sauce pan until completely melted. Remove from heat, add remaining ingredients, and whisk until smooth and creamy. Add food coloring and stir until light orange. Chill until ready for spreading. Sprinkle with cinnamon.
