Pumpkin Butterscotch Cookies

Melissa's Notes: These cookies are so good! And I love that they're different than any other cookie you normally make. My husband is a huge chocolate fan, and he says he loves these cookies just as much as his Mom's Pumpkin Chocolate Chip cookies. Make it with or without the icing, they're great either way.

recipe courtesy of Katie

Pumpkin Butterscotch Cookies

1 c. shortening
1 c. sugar
1 1/2 c. pumpkin
1 egg
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. butterscotch chips

Preheat oven to 375. Cream sugar and shortening together then add pumpkin and egg. Mix dry ingredients together and add to mixture. Drop on cookie sheet. Bake for 10-12 minutes. Let cool on cookie sheet while making the icing.

Brown Sugar Icing

3 Tbsp. butter
4 tsp. milk
1/2 c. brown sugar
1 c. powdered sugar
3/4 tsp. vanilla

Cook first three ingredients in small saucepan over low heat until sugar dissolves. Cool and add 1 cup powdered sugar and 3/4 tsp. vanilla. Ice cookies while frosting is still warm.

Sugar Cookies (with Lemon)

Melissa's notes: I made these as mini cookies for a baby shower. I halved the recipe and it made about 60 2" cookies. I made them with the lemon extract. I used a scoop to put the dough onto the cookie sheet, then took the bottom of a glass (a cookie press would work nicely too--if you're fancy like that), dipped it in granulated sugar and pressed the cookies down with it. I thought it would have been cute to add some yellow food coloring to the dough or dip the glass in colored sugar. These were super easy and very yummy, my girls loved them!

Cream:

2 c. shortening or 1 c. butter, 1 c. shortening
2 c. sugar
1 eggs

Add:

5 cups flour
1 tsp. soda
1 tsp. salt
2 Tbsp. milk
2 tsp. vanilla, or 1 tsp. vanilla and 1 tsp. almond or lemon extract

Bake at 350 for 7-9 min. Can make any size: 2", 4", 6"