Pumpkin Cookies with Penuche Frosting
1 cup shortening1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons chopped walnutsPreheat oven to 350 degrees F. Grease cookie sheets.In a large bowl, cream together shortening and sugars. Mix in pumpkin, egg and vanilla extract.Sift together flour, baking soda, baking powder, cinnamon and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonsful onto prepared cookie sheets. Bake for 10 to 12 minutes. Cool on wire racks.Penuche Frosting
3 tablespoons butter
1/2 cup packed brown sugar
1/4 cup milk
2 cups confectioners` sugarIn a small saucepan over medium heat, combine butter and brown sugar. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Cool slightly, then stir in the milk and beat until smooth. Gradually stir in confectioners` sugar until frosting has reached desired consistency. Spread on cooled cookies.Yields 4 dozen.
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