June 19, 2013
Written by Joy Paoletti and Judy Vig
Monday, 16 November 2009 18:27
For most of us, this Thanksgiving holiday is a time to reconnect with our family and friends.
Some of us will travel many miles to do this, while some of us will just walk across the street. Every family has their own story, who sits where at the table, who likes the stuffing plain or with cranberries and who will lead the Thanksgiving prayer this year.
The meal is satisfying and delicious. Everyone seems to be lethargic and full until — the coffee starts perking.
The aroma of apple and pumpkin pies; cinnamon and vanilla; and of course, chocolate, begin to fill the air. I think I have room for a little nosh. What about you?
We are happy to introduce our first Holiday Cookie Contest. Send us your favorite cookie recipe, along with a memory or family tradition that goes with it.
You can leave your recipe at Twicebakedtwins.com and click on Holiday Cookie Contest. All recipes will be published online at TwiceBakedTwins.com, as well as in your local Hersam Acorn newspapers.
We will announce the winners (even though all are winners) on Thursday, Dec. 17. Each winner will receive a $100 American Express gift card.
Join us Wednesday, Nov. 25, on Channel 3 at 10 a.m. on Better Connecticut, as we celebrate our first year anniversary becoming part of the Better Connecticut family.
Here is our very special recipe for traditional pumpkin cookies with a cream cheese frosting. Happy Thanksgiving.
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 cup pure pumpkin purée
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. In a small bowl combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside. In a large bowl cream the butter, sugar and brown sugar until fluffy. Beat in the pumpkin, egg and vanilla. Beat in the flour mixture, just until combined.
Drop very round tablespoons onto a lightly greased cookie sheet. Bake for 13 to 15 minutes or until golden. Remove from sheet and allow to cool completely on a wire rack.
3 ounces cream cheese, softened
1 teaspoon vanilla
1/4 cup butter, softened
2 cups powdered sugar
In a medium bowl, whip the cream cheese and the vanilla until fluffy. Beat in butter just until combined. Gradually add the powdered sugar. Frost pumpkin cookies. Enjoy.
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