Blogworthy

I haven't had much that I deemed blogworthy going on in my life since I got back from Seattle. Just your typical work, sleep, repeat cycle with not a lot of blogworthy cooking or eating going on.

Well, that is, except for the fried oreos that we devoured while at the fair last weekend.

Those were most definitely blogworthy, but unfortunately also undocumented. :(

And then there are the Iced Pumpkin Cookies that I made for a party earlier today.

Cakey, soft, sweet but not-too-sweet, positively delightful.

And lucky for you, those cookies WERE documented:

And they were quite a hit at the party, so I guess I'm not the only one who thinks these are blogworthy.

I need to remember to make these more often.

Iced Pumpkin Cookies

Source: Allrecipes.com

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.