Iced Pumpkin Cookes

I was looking through some old recipes and found this one that Mom sent to us at Christmas years and years ago.  She said she got it from the Albertson's website.  I decided to post the recipe here so I don't have to rely on keeping a piece of paper from getting lost.  I've been cleaning out my freezer to make room for wedding refreshment treats, so I made this with my frozen sweetmeat squash puree.  It is tasty and a pumpkin cookie recipe that doesn't take a lot of eggs.  :)

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 cup canned pumpkin puree
1 egg

1 teaspoon vanilla extract

Glaze:

2 cups confectioners' sugar
1 tablespoon melted butter
1 teaspoon vanilla extract
3 tablespoons milk

Preheat oven to 350 degrees.  Lightly grease cookie sheet or use parchment paper or silicone mat.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup butter and white sugar.  Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.  Mix in dry ingredients.  drop on bookie sheet by tablespoonfuls; flatten slightly.  (Mom flattened with the bottom of a glass dipped in sugar.  I used cinnamon sugar.)

Bake for 12 minutes.  Let sit on cookie sheet 2 minutes.  Remove to cooling racks.  Cool cookies, and drizzle glaze with a fork.

To make glaze:  combine confectioners' sugar, melted butter, and 1 teaspoon vanilla.  Add milk as needed to achieve drizzle consistency.  (Mom says you may need more than 3 tablespoons.)

When Mom made these, she used the frozen pumpkin and butternut squash that she had in the freezer.  She let the squash drain in a strainer with 3 thicknesses of cheesecloth and used this instead of canned pumpkin puree.

Makes approximately 3 dozen cookies.