Iced Pumpkin Cookies

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  2 ½ cup or 313g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Cloves

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Butter

  Unsalted

  ½ cup or 114g

• Sugar

  White, granulated sugar

  1 ½ cup or 300g

• Pumpkin

  Canned, with salt

  1 cup or 245g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Vanilla extract

  1 tsp or 4g

• Sugar

  White, granulated sugar

  2 cup or 400g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  3 tbsp or 46g

• Butter

  Unsalted

  1 tbsp or 14g

• Vanilla extract

  1 tsp or 4g

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

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