Tuesday, October 21, 2014

Nothin' says lovin' like somethin' from the oven by Liz Flaherty


        Do you remember that commercial for…something…that said, “Nothin’ says lovin’ like somethin’ from the oven”? It was on TV, oh, a long time ago. I think maybe I remember it in black and white.
          Personally, I never subscribed to that. I thought nothin’ said lovin’ like going out to dinner when I was tired. Or nothin’ satisfied like my beloved cooking while I read. Or maybe nothin’ got the point across like ordering pizza.
          That was before I had grandchildren. And now, to me, nothin’ says lovin’ like filling the cookie jar with things that will put smiles and crumbs on their faces. There’s another part to that little homily, too, a shameless plug part. All of us here are authors for Harlequin’s delicious Heartwarming line and we all know nothin’ says lovin’ like a new Heartwarming book. Go ahead. Take your choice. We’ll wait.
          Ready?
          I’ve become a recipe saver. Not only do I have a ton of cookbooks—a few of which were my grandmother’s—but I print many off the internet and stuff them willy nilly into a binder which I will someday organize. Ahem. Maybe. Here is my favorite new one, fresh from Lauren’s Latest. The only change I make to it is that I bake these for an extra 30 seconds. I hope you like them. Enjoy.

Soft Glazed Pumpkin Sugar Cookies
The perfect sugar cookie for Fall! Sweet, spicy and soft!
yield: 3-4 DOZEN

prep time: 20 MINUTES

cook time: 8 MINUTES

total time: 28 MINUTES
INGREDIENTS:
1/2 cup softened butter
1/2 cup vegetable oil
1/2 cup pumpkin puree {canned pumpkin}
1 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 large eggs
4 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
for the glaze-
3 cups powdered sugar
4 tablespoons water
1/4 teaspoon pumpkin pie spice
DIRECTIONS:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.
While cookies bake, stir all ingredients together for glaze until smooth.
Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze :)



This delicious recipe brought to you by LAUREN'S LATEST
http://www.laurenslatest.com/soft-glazed-pumpkin-sugar-cookies/

16 comments:

  1. Those look delicious! I think I might have to make them. My oldest son loves everything pumpkin. I bought some pumpkin doughnuts the other day and I think he ate the whole half dozen!

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    1. These are so good, especially if you're a sugar cookie fan, too!

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  2. WEll you got my attention. I'm going to try those because they will be delicious to eat with a cup of coffee and a heartwarming book. smile

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    1. They're great with coffee, and, yes--a book, too!

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  3. Well, thanks, Liz. I really needed another sweet I can't stay away from. I'm seduced by everything pumpkin this time of year. Had a Java Pumpkin Frost at the coffee house the other day. It was to die for - and I don't even like coffee! Wish I'd had those cookies to have with it. Guess I'll have to break down and bake some. They do look yum!

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    1. They really are, and Java Pumpkin Frost sounds that way, too. I'm a real pumpkin fan.

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  4. YUM! WANT! I bought some cookies at a bake sale on Saturday, my best shot at good homemade cookies, but they look nothing like these. WANT! *Cookie Monster impression goes here*

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    1. Try it. They're really easy and soooo good!

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  5. Thank you for sharing the recipe, Liz. I still think we should consider a Heartwarming cookbook! :-)

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  6. Yum. Too bad my hubby is gluten sensitive. I'd have to eat all of those cookies myself. :) and maybe I will--or take them with me at Thanksgiving to share with family. Had a Starbucks pumpkin latte the other day. Divine. Would go great with the cookies!

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  7. Liz,
    This is just so sinful, I can't stand it. Because I'm trying to drop a few pounds before I hit Arizona in a few days....I'll just go read your book instead of baking. How's that????

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  8. Those sound soooo good. I'm definitely trying this recipe (with my gluten free flour substitute). I'm chuckling at your 30 sec bake time variation lol.

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    1. I'd love to know how they do with the flour substitute, Rula. So many people need that!

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