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"From Sandi's Recipe File"

Recipe Source: Grandma's Cookies of Reader's Digest Cookies & Bars Recipe File Serving Size: Makes 60 cookies Have this recipe emailed to you!

Halloween Cookies Amount Ingredient 3/4 cup (1 1/2 sticks) butter or margarine 1 1/2 cups brown sugar, packed 2 eggs 1/2 cup canned pumpkin puree 2 cups all-purpose flour 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla 1/2 cup chopped walnuts, pecans, or filberts Browned Butter Frosting:   6 tablespoons butter 2 cups powdered sugar, unsifted 1 teaspoon vanilla 3 to 4 tablespoons milk or cream   Chopped pecans, optional

Preparation Instructions:

1. In large mixing bowl, cream the butter and brown sugar until smooth. Beat in the eggs and pumpkin.

2. Stir together the flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda. Add to the creamed mixture. Stir until dough is smooth.

3. Add the vanilla and nuts.

4. Drop cookies by spoonfuls onto lightly greased or parchment-covered cookie sheets.

5. Bake at 375 degrees for 10 to 15 minutes or until lightly browned; do not overbake.

6. To prepare frosting, melt butter in a heavy skillet until browned, not burned.

7. Stir together the powdered sugar, browned butter, vanilla and enough milk or cream to make a spreadable frosting.

8. Spread frosting over cooled cookies. Sprinkle with chopped pecans, if desired.

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