Pumpkin Cookies with Brown Butter Icing

20121121-183513.jpg First of all, I am so sorry that it took me so long to write a new post! Secondly, forgive me for not being a good blogger and posting an easy, healthy recipe after all of that food on Thursday. But I assure you, once you make these, you will see the reason why I needed to post these. The cookies themselves are moist and slightly crisp on the outside, while the flavor is warm and slightly spicy, with that fabulous pumpkin flavor.

20121125-162933.jpgThen you make the icing. And I mean, THE icing. Like, the only icing I should have ever made in my life. Like, this stuff will convert you into a brown butter lover like nothing else will. Seriously, good stuff. Anyways, it’s rich, nutty, and it melts in your mouth. That’s all I can say.

20121215-232142.jpgAnd then, you combine the two, and wow. It’s almost literally the icing on the cake. The Romeo to Juliet. The peanut butter to jelly. Ok I’ll stop, but you get the picture. The textures, the flavors, they meld perfectly into one amazing cookie. Aaaand, as if that weren’t enough, they’re pretty quick and easy! Just mix, scoop, bake, and spread! Hello holiday baking! I can’t stop using exclamation points!

Pumpkin Cookies with Brown Butter Icing

Adapted From Tracey’s Culinary Adventures

For Cookies:
2 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp kosher salt
1 1/2 tsp ground cinnamon
1 1/4 tsp ground ginger
3/4 tsp ground nutmeg
1/8 tsp ground cloves
3/4 cup unsalted butter, at room temperature
2 1/4 cups light brown sugar
2 eggs,
1 1/2 cups canned pumpkin purée
3/4 cup half-and-half
1 tsp vanilla extract

For Icing:

4 cups powdered sugar
10 tbsp unsalted butter
1/4 cup plus 1 tbsp half-and-half
2 tsp vanilla extract

Directions

To make cookies:
Heat oven to 375F. Line a baking sheet with parchment paper.

In medium bowl, whisk together first 8 ingredients; set aside.

In bowl of mixer, cream together the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Beat in eggs until combined. Reduce speed to low; add the pumpkin, half-and-half and vanilla. Beat until well blended, about 2 min. Gradually add the dry ingredients, mixing until just combined.

Scoop 2 tbsp of the batter onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the tops of the cookies spring back when lightly pressed. Transfer the baking sheet to a wire rack and let cool for 5 min. Remove cookies to rack and cool completely. Repeat with the remaining batter.

To make icing:
Add powdered sugar to medium bowl. Melt butter in small saucepan over high heat. Continue cooking, swirling pan occasionally, until the butter becomes golden brown and smells nutty (watch carefully). Remove from heat and add to powdered sugar. Add half-and-half and vanilla, stir until smooth. Spread icing on cookies (Stir icing to restore fluidity).

Yield: 24 cookies

Chocolate Almond Fudge Cookies

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Soooo, I have a little story to tell. The day that I made these cookies, I was planning to bring them somewhere and make a lot of people very happy. But, right before I put them into the oven, I find out that the oven won’t turn on. Nothing. So I despair, and go to my event empty handed. The next morning, whatcha know! The oven turns on! I was advised to take advantage of it while it was still working, so I baked me some cookies. First thing in the morning… best. morning. ever!

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I usually don’t like nuts in my cookies or brownies, but the slices of almonds weren’t too crunchy or disrupting, but they added a pleasant balance of textures. I was a little skeptic
about adding cinnamon to the nuts as they were toasting, but I stuck with it. Surprisingly, it was one of my favorite parts! The cinnamon, slight as the addition was, enhanced the flavor of the almonds, and added a wonderful warm toastiness.

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When I say chocolate almond fudge cookies, I mean it! The texture of the cookies, when first bitten into, is slightly crisp and crackly on the outside, and then…the fudginess. Soft but slightly chewy, with melty bits if chocolate and toasted almonds. The taste is amazing, to say the least. The warm, rich chocolate, the toasted almonds, with almond flavor throughout thanks to a few drops of almond extract. I suggest that you make these cookies as soon as possible, and enjoy them while they last!!

Chocolate Almond Fudge Cookies

Adapted from How Sweet It Is

1 cup butter, softened
3/4 cup (5.25 oz) granulated sugar
3/4 cup (5.25 oz) brown sugar
2 large eggs
1 tsp vanilla
1/8 tsp almond extract
2 cups (10 oz) flour
1/2 cup (1.5 oz) cocoa powder
2 tbsp instant coffee powder, optional
1 tsp baking soda
1/4 tsp salt
1/8 tsp cinnamon
2/3 cup (2 oz) sliced almonds
1 cup (6 oz) chocolate chips

Combine almonds and cinnamon in a medium saucepan and toast over medium-low heat for about 10 minutes or until golden brown and fragrant.

In bowl of mixer, cream butter and both sugars on medium speed until fluffy (about 3 min). Add eggs, vanilla and almond extract and stir to combine. Add flour, cocoa powder, espresso powder (if using), baking soda and salt and mix until combined.

Fold in chocolate chips and almonds. Refrigerate dough for 2-4 hours, or overnight.

Preheat oven to 350F. Line baking sheet with parchment paper or spray with cooking spray. Roll dough into 2 tbsp sized balls and set on prepared baking sheet.

Bake on middle oven rack for 8-10 minutes, turning halfway through baking time, let sit on sheets 2 minutes, then transfer to cooling rack; cool completely.

Yield: 24 cookies

Fashion Bug

Hi all! I just wanted to tell you all of this wonderful blog I know of, maybe you’ve heard of it; eccentric owl. Now this wonderful blog not only is filled with wonderful fashion tips, cute outfits, and makeup tutorials, but it is run by my own super creative-and-talented cousin Kristi! I am SO proud of her!
Now go and check out her awesome site, and get ready to look fabulous!
Eccentricowl.com

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