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Pumpkin Cookies with Browned Butter Icing

For the cookies:

2 3/4 cups all-purpose flour 3/4 cup (1 1/2 sticks) unsalted butter, softened

1 teaspoon baking powder 2 1/4 cups packed light-brown sugar

1 teaspoon baking soda 2 large eggs

1 1/4 teaspoons coarse salt 1 1/2 cups canned solid-pack pumpkin

1 1/2 teaspoons ground cinnamon 3/4 cup evaporated milk

1 1/4 teaspoons ground ginger 1 teaspoon pure vanilla extract

3/4 teaspoon ground nutmeg

For the icing:

4 cups confectioners’ sugar, sifted 1/4 cup plus 1 tablespoon evaporated milk

2 teaspoons pure vanilla extract 10 tablespoons (1 1/4 sticks) unsalted butter

For the cookies: Preheat the oven to 375 degrees. 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 Mix on medium speed until pale and fluffy. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended. Add flour mixture; mix until combined.

Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (you could also use large ziplock with the tip cut off one corner). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.

For the icing: Put confectioners’ sugar in a large bowl; set aside. Melt 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.

Recipe submitted by Emily Voigtlander, http://theanswerisalwayspork.com/