Happy Thanksgiving from the staff at AllianceStaff
Frosted Pumpkin Cookies
2/3 c. sugar
2/3 c. brown sugar
1 ½ sticks butter, softened
1 tsp. vanilla
2 c. canned pumpkin
2 ¼ c. flour
1 tsp. soda
½ tsp. salt
Heat oven to 375°F. In a large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon, and salt.
On ungreased cookie sheets, drop dough by heaping tablespoonful.
Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes before icing them with browned butter frosting.
Browned Butter Frosting
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1/3 cup butter (do not use margarine or spread; it will burn)
In a medium bowl, place powdered sugar, 1 teaspoon vanilla, and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, constantly stirring, just until light brown.
Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
And a poem to feed their souls . . .
By Ella Wheeler Wilcox
We walk on starry fields of white
And do not see the daisies;
For blessings common in our sight
We rarely offer praises.
We sigh for some supreme delight
To crown our lives with splendor,
And quite ignore our daily store
Of pleasures sweet and tender.
We ought to make the moments notes
Of happy, glad Thanksgiving;
The hours and days a silent phrase
Of music we are living.
And so the theme should swell and grow
As weeks and months pass o’er us,
And rise sublime at this good time,
A grand Thanksgiving chorus.
To read the entire poem: visit https://stmariagoretti.org/parish/thanksgiving/