Tuesday, January 24, 2012

Recipe for Pumpkin Rocks

I'm lazy sometimes about typing out recipes. Yesterday, I posted about the Pumpkin Rocks without providing the recipe. I didn't overlook that little detail. My lazy bone kicked in yesterday and tonight I'm just now getting around to posting it for you. If you missed the story and description of the Pumpkin Rocks, you can read the story here

Pumpkin Rocks
Maida Heatter
Book Of Great Cookies

2 1/2 cups sifted all purpose flour
2 tsps. double-acting baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. allspice
1/4 lb. butter (1 stick) softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 pound (1 3/4 cups) canned pumpkin (not pumpkin pie filling)
5 ounces ( 1 cup )of raisins ( I used 7 ounces)
7 ounces of walnut pieces ( I used pecans)

Preheat oven to 375 degrees. Cut foil to line cookie sheets.
Sift together all of the dry ingredients. Cream the butter, add sugars and cream well. Add eggs one at a time beating well after each addition. Add pumpkin. With mixer on low, slowly add dry ingredients. Stir in raisins and walnuts.
Make large dollops of dough on foil lined cookie sheet, spacing about 1 1/2" apart.
Total bake time of each pan is 18 minutes. At the 9 minute point turn the cookie sheet to allow for even browning. Cookies are done if they spring back when lightly touched, and are lightly browned.
While the cookies are baking mix up the glaze.

Glaze
2 tablespoons of softened butter
1 1/2 cup confectioners sugar
pinch of salt
2 tablespoons of lemon juice
1 tablespoon of milk

Place all of the ingredients in a small bowl and beat until a consistency of soft whipped cream. Add a little more liquid if needed.
Brush this glaze immediately on hot cookies as they come out of the oven. I brushed them again when the glaze stiffened, and then one more time after that to get a nice thick glaze coating. Lift the cookies to a cooling rack to cool. These are better after they have cooled and all of the flavors mix together. In fact, I liked them best on the 3rd day.

This is my short version of Maida's extremely detailed instructions. I highly recommend you buy this book. Her details are amazing and I especially like the fact that she describes each cookie. This isn't a cookbook full of pretty photos, just illustrations and good baking techniques.

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