Pumpkin Walnut Cookies
|Butter||4 Ounce, softened (1 Stick)|
|Firmly packed dark brown sugar||1 Cup (16 tbs)|
|Dark corn syrup||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Canned pumpkin puree||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs)|
|Grated nutmeg||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Baking powder||1 Teaspoon|
|Currants||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Orange juice||2 Tablespoon|
1. Preheat oven to 350°F. In a medium bowl, beat butter and brown sugar with an electric mixer on medium speed until creamy. Beat in com syrup, egg, and vanilla, then blend in pumpkin.
2. Mix together flour, cinnamon, nutmeg, allspice, baking powder, and salt. Add to pumpkin mixture and beat until well blended. Stir in currants and 3/4 cup walnuts.
3. Drop by heaping teaspoonfuls 1 inch apart onto greased cookie sheets. Bake 12 to 15 minutes, until lightly browned aroundedges. Let cookies cool on sheets 2 minutes, then remove to a rack and let cool completely.
4. In a small bowl, stir together powdered sugar and orange juice until smooth. Spread glaze over cooled cookies, then sprinkle remaining 1/4 cup walnuts on top.