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Soft chewy holiday cookie.
1/2 C. Smart Balance® Blended Butter Sticks, softened
1 C. White sugar
1 tsp. vanilla extract
1 large egg
1 Cup solid pack pumpkin puree
1-1/4 C all-purpose flour
2 tsp. baking powder
1 tsp.n baking soda
1/2 tsp. salt
1 C fresh cranberries, cut into quarters.
1 tsp. cinnamon
1 T. orange or lemon zest
1/2 C. walnuts
1 c. powdered sugar
1 1/2 T. Smart Balance Milk
Preheat oven to 375°.
Grease cookie sheets.
In a large mixing bowl, cream softened buttery stick with sugar until light and fluffy.
Beat vanilla, egg and pumpkin into buttery/sugar mixture.
In a separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon.
Stir flour mixture into buttery/sugar mixture until well blended.
Stir in cranberries, orange or lemon zest and walnuts.
Drop by teaspoonful's onto prepared cookie sheets.
Bake 10 to 12 minutes.
Cool completely before icing.
Combine powdered sugar and 1 tablespoon milk.
Mix until smooth.
If glaze is too thick, add remaining milk a few drops at a time until glaze is the right consistency to drizzle on cooled cookies.
With cookies on cooling rack and a cookie sheet underneath to catch excess glaze, using a fork, drizzle glaze on cookies.
Let cookies sit until glaze hardens.
Makes 3 dozen cookies (36 servings).
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Saturated Fat 1g
Trans Fatty Acid 0g
Poly Fat 1g
Mono Fat 1g
Dietary Fiber 1g
Total Sugars 9g