PUMPKIN NO PRINTS
2 cups flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup packed brown sugar
3/4 cup pumpkin puree
1 large egg, separated
1 teaspoon water
1 cup pecans finely chopped (more or less)
1 cup powdered sugar
1 tablespoon softened butter
1/2 teaspoon vanilla
3 teaspoons milk
Combine flour, pumpkin pie spice, cinnamon, baking soda, and salt in a medium bowl. Set aside.
In the bowl of the mixer combine butter and brown sugar. Beat at medium speed till well mixed, about 2 minutes.
Add pumpkin, egg yolk and continue beating till well combined
Reduce speed to low, add the flour mixture. Beat one minute, or until well blended.
Cover, refrigerate until firm, 2 hours or overnight.
Preheat oven to 350
Line baking sheets with parchment
Whisk egg white and water till egg white is frothy. Place pecans in another small bowl.
Using the medium scoop, make 1 inch balls. Dip the tops of the balls in the egg white, then roll in the pecans and place on prepared baking sheets. You can either flatten them slightly or make a thumbprint in the middle. If you make a thumbprint you will have to push it down again while the cookies are warm out of the oven
Bake for 12 to 15 minutes or until they are set and the bottoms are slightly browned.
Just out of the oven
Mix butter and powdered sugar in the bowl of an electric mixer. Combine milk and vanilla in a small bowl and add to butter/sugar mixture. The frosting should be thin, you want it to be drizzled on top.
Makes 1 1/2 dozen