Pumpkin Spice Cookie

This is our grown-up take on milk and cookies. A sweet and spicy cookie combined with our famous Hermannsberger Mulled Wine.  

Ingredients:

Cookie:
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
1/4 teaspoon allspice 
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, salt and allspice; set aside.
 
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.
 
Bake for 15 to 20 minutes in the preheated oven.
 
Cool cookies, then drizzle glaze with fork.

Creamy Glaze:
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
couple drops of almond extract

Directions:
Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

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