Pumpkin Cookies with Icing

These pumpkin cookies are absolutely delicious and moist. I enjoy eating these cookies year round.



Pumpkin Cookies:
1 cup shortening
1 cup sugar
1 egg
1 cup canned pumpkin (not the pie filling)
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt

1. Preheat oven to 350 degrees
2. Cream together shortening and sugar.
3. Beat in egg.
4. Add pumpkin.
5. In a separate bowl mix dry ingredients together.
6. Add mixed dry ingredient into pumpkin mixture.
7. Place on ungreased cookie sheet and bake for 10-12 minutes or until lightly brown.
8. Allow cookies to cool before frosting.

Icing*:
6 tablespoons butter
1 1/2 teaspoons vanilla
8 teaspoons milk
1 cup brown sugar
2 cups confectionery sugar, sifted

1. Cook butter, vanilla, milk, and brown sugar together in a saucepan over low-medium heat till melted and combined.
2. Remove from heat and stir in confectionery sugar.
3. Frost cool cookies with warm icing**.

*This icing can be very sweet and make too much so in the past I halved the ingredients and still have left over icing at the end.
**This icing begins to thicken fast so ice cool cookies quickly with the warm icing. 

Recipe from my Mom's Cousin