Tag: pumpkin cookies

Phavorites – November Reruns

On By TimelessladyIn PhavoritesLeave a comment

This is my fifth year creating content for “Minding My P’s with Q.” Some good ideas and posts from past years are buried deep in the archives. I’ve unearthed a few November “phavorites” from 2011 to the present to share once again.

Sweet Potato Vine

Growing a Sweet Potato Vine is easy and a fun way to continue gardening indoors.

the stowaway

When you bring in your houseplants from the porch and yard be sure to check for Stowaways.

pumpkin cookies

Pumpkin Cookies, nutritious and delicious, are a perfect November snack.

pressed flower house

You can use Pressed Autumn Leaves to create structures within pressed flower cards.

milk carton cloche

A Milk Carton Cloche is an easy way to extend your growing season.

Amaryllis

Amaryllis are available now as bulbs or potted plants for Thanksgiving and Christmas holiday cheer.

Paper Snowflakes on my windows are one of my favorite Christmas decorations. To have enough by December 1st, I will begin cutting at least five every day.

Last, but certainly not least, enjoy the beautiful “A Song of Thanksgiving” by U2.

Pots & Pans – Twice on Tuesday/Pumpkin Cookies

On By TimelessladyIn Pots and Pans5 Comments

It’s a perfect day for a rerun blog post. Many people bake these delicious cookies during Thanksgiving and Christmas. I bake them whenever the craving for pumpkin grabs ahold of me. They are delicious and the pumpkin makes them very nutritious. They are perfect with a cup of coffee or tea. Enjoy!

My Grandmother Broadwell always baked these amazing pumpkin cookies for family and friends. I can’t bite into one without thinking of her. Every year, especially around the holidays, I bake up a batch or two. They are scrumptious, and best of all pumpkin is loaded with vitamins.

Pumpkin Cookies

Sift together:

2 Cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

Cream together:

1 Cup shortening (I use butter)

1 Cup sugar

1 Cup pumpkin (canned)

1 egg

1 teaspoon vanilla

Optional:

1/2 Cup nuts, and/or 1/2 Cup raisins

Mix together. Add nuts or raisins if desired. Bake in a preheated oven at 350 degrees for 10 – 12 minutes.

While the cookies are baking make up your frosting.

3 Tablespoons butter

4 Tablespoons milk (2% is okay)

1/2 Cup brown sugar

Heat this and bring to a boil. Stirring constantly, cook for 2 minutes taking care not to burn. Cool. Add 1 Cup powdered sugar (add more if needed, icing should not be thick, but rather runny) Add 3/4 teaspoon of vanilla and spoon over cookies.

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Pots and Pans – Pumpkin Cookies

On By TimelessladyIn Pots and Pans2 Comments

I’m re-blogging this great recipe for pumpkin cookies because it is simply one of the best bites at this time of year. Also…the cookies are healthier than many others because of the pumpkin included in the recipe. Enjoy.

My Grandmother Broadwell always baked these amazing pumpkin cookies for family and friends. I can’t bite into one without thinking of her. Every year, especially around the holidays, I bake up a batch or two. They are scrumptious, and best of all pumpkin is loaded with vitamins.

Pumpkin Cookies

Sift together:

2 Cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

Cream together:

1 Cup shortening (I use butter)

1 Cup sugar

1 Cup pumpkin (canned)

1 egg

1 teaspoon vanilla

Optional:

1/2 Cup nuts, and/or 1/2 Cup raisins

Mix together. Add nuts or raisins if desired. Bake in a preheated oven at 350 degrees for 10 – 12 minutes.

While the cookies are baking make up your frosting.

3 Tablespoons butter

4 Tablespoons milk (2% is okay)

1/2 Cup brown sugar

Heat this and bring to a boil. Stirring constantly, cook for 2 minutes taking care not to burn. Cool. Add 1 Cup powdered sugar (add more if needed, icing should not be thick, but rather runny) Add 3/4 teaspoon of vanilla and spoon over cookies.

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Pots and Pans – Pumpkin Cookies

On By TimelessladyIn Pots and PansLeave a comment

My Grandmother Broadwell always baked these amazing pumpkin cookies for family and friends. I can’t bite into one without thinking of her. Every year, especially around the holidays, I bake up a batch or two. They are scrumptious, and best of all pumpkin is loaded with vitamins.

Pumpkin Cookies

Sift together:

2 Cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

Cream together:

1 Cup shortening (I use butter)

1 Cup sugar

1 Cup pumpkin (canned)

1 egg

1 teaspoon vanilla

Optional:

1/2 Cup nuts, and/or 1/2 Cup raisins

Mix together. Add nuts or raisins if desired. Bake in a preheated oven at 350 degrees for 10 – 12 minutes.

While the cookies are baking make up your frosting.

3 Tablespoons butter

4 Tablespoons milk (2% is okay)

1/2 Cup brown sugar

Heat this and bring to a boil. Stirring constantly, cook for 2 minutes taking care not to burn. Cool. Add 1 Cup powdered sugar (add more if needed, icing should not be thick, but rather runny) Add 3/4 teaspoon of vanilla and spoon over cookies.

Follow Me on Pinterest