Saturday, October 9, 2010

Spicy Pumpkin Cookies with Custard Icing

From Betty Crocker - April 2002 - Cake Mix Recipes

 1 Package Betty Crocker Supermoist Yellow Cake Mix
2 tsp Pumpkin Pie Spice
1 Cup canned Pumpkin (not pumpkin pie mix)
1/4 Cup Butter or Margarine, softened
1/2 Cup Raisins (or Chopped Pecans or Walnuts)

Adapted from Company's Coming 150 Delicious Squares
2 Tbsp Butter or Margarine, softened
1 Cup Icing Sugar
1 Tbsp Custard Powder
1/2 tsp Vanilla
4 tsp Milk

~ Heat Oven to 375* F. Lightly grease cookie sheets with shortening. Mix Cake mix and pumpkin pie spice in large bowl. Stir in pumpkin and butter until well blended. Stir in raisins. 
~ Drop dough by generous tablespoonfuls about 2 inches apart on cookie sheet
~ Bake 11-12 minutes or until set and light golden brown around the edges. Cool 1-2 minutes on cookie sheet then remove to wire rack to cool completely (about 30 minutes) 

~ Make Icing ~ Mix all icing ingredients in bowl, add milk or icing sugar as needed to reach a good consistency.

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