Caramel Frosted Pumpkin Cookies With Butterscotch Chips

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 cup shortening
• 1 cup sugar
• 1 1/2 cups canned pumpkin (not quite a full can)
• 1 egg
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup butterscotch chips
• 3 tablespoons butter
• 4 teaspoons milk
• 1/2 cup brown sugar
• 1 cup powdered sugar
• 3/4 teaspoon vanilla

Recipe

• 1 cream together shortening and 1 cup sugar. note: i have recently experimented by substituting 1/4 cup of the shortening for a healthy, butter-flavored margarine -- using all butter or margarine tends to make the cookies spread out and not hold their shape, however). add pumpkin and egg and cream lightly until fluffy (i usually use a hand mixer for this).
• 2 combine flour, soda, cinnamon and salt; mix into cream mixture. (i usually switch to a wooden spoon, to keep the mixture light and fluffy -- you don't want to overbeat).
• 3 fold in butterscotch chips.
• 4 drop by teaspoons on an ungreased cookie sheet, and bake at 375 degrees for 10 to 12 minutes or until done (i sometimes find it takes a little longer, depending on humidity, the size of the cookie, etc.). refrigerate remaining dough, covered, while other cookies are baking.
• 5 in the meantime, make the frosting: combine the butter and milk in a small saucepan and cook until sugar is dissolved (or, you can cook in the microwave, about 30 seconds+/-). let cool for several minutes (mixture will be still be warm). stir in the powdered sugar, sifted, then add vanilla; whisk well until smooth.
• 6 frost cookies fresh out of the oven and while frosting is still somewhat warm; frosting will harden as it sits out; if necessary, reheat for a few seconds in the microwave until pliable again and/or add a few more drops of milk and restir.