Pumpkin Cookies with Brown-Butter Icingthanks to Rhonda for sharing this one - yum!
2 3/4 c flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 1/2 tsp ground cinnamon
1 1/4 tsp ground ginger
3/4 tsp ground nutmeg
3/4 c unsalted butter, softened
2 1/4 c packed light brown sugar
2 large eggs
3/4 c evaporated milk
1 tsp pure vanilla extract
1 1/2 c canned solid-pack pumpkin (14 oz. can)
3/4 c cinnamon chips (optional)
FOR THE ICING:
4 c confectioners' sugar, sifted
1 1/4 stick unsalted butter
1/4 plus 1 Tbsp evaporated milk
2 tsp pure vanilla extract
Preheat the oven to 375. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl; set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (or just use a Ziploc bag and cut the tip off). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
Make icing: Put confectioners' sugar in a large bowl; set aside. Met butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days. Makes about 6 dozen.
