Keep on Sparkling and a Cookie Recipe

Photo of some fall trees a little past their prime.

Outside the fall foliage is probably a bit past its prime. There are almost as many leaves on the ground as there are on the trees, and overall the colors are not quite as vibrant as they were a week or so ago. But not all the trees have stopped putting on a show.

While sitting at the dining room table and looking out at the backyard I noticed a tree that appeared to be sparkling in the sun. The picture above is pretty lackluster compared to the display I saw. It was a slightly breezy day and this tree (It’s near the center of the photo, just behind the bare looking tree.) was blowing in the wind. It’s shiny leaves sparkled in the bright sun. Ron observed that it almost looked like it was decked out in sparkling Christmas lights.

With each gust of wind the sparkle tree danced around and it’s branches glittered in the late morning light, like they were decked out with diamonds instead of leaves. Ron noticed this tree seemed to move around a lot more than the surrounding trees like it was saying, “Look at me! Look at me!” So, it was definitely quite the ham, but I enjoyed its show all the same.

Colder weather and winter is definitely on its way, and the news stories aren’t exactly terribly uplifting, but if there’s anything to be learned from a tree, it’s to keep on sparkling even during bleak times. So do your dance, make your art, spread your joy, because you never know who’s watching and enjoying the performance.

And I must apologize because last week I mentioned a pumpkin spice cookies recipe, but cruelly didn’t actually share that recipe with you. Well, for those of you who were interested one of our favorite cookie recipes is below.

— Alissa

Pumpkin Spice Cookies with Browned Butter Frosting

These are a soft cake-like cookie, and Ron swears they really hit their stride by about the second day when some of the frosting starts to seep into the cookie. Because this only takes a half cup of pumpkin, I portion out the remaining pumpkin in half cup servings in zip bags and keep it in the freezer, then thaw it on the counter when I want to make a batch of cookies. This recipe comes from the Betty Crocker cookbook The Big Book of Cookies with just some slight modifications by yours truly.

Cookie Ingredients

2/3 cup granulated sugar

2/3 cup packed brown sugar

3/4 cup butter softened

1 teaspoon vanilla

1/2 cup canned pumpkin (not pumpkin pie mix)

2 eggs

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

Frosting Ingredients

3 cups powdered sugar

1 teaspoon vanilla

3 to 4 tablespoons milk

1/3 cup butter

pumpkin pie spice to taste

Heat oven to 375 degrees. In a large bowl beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with mixer on medium speed. Beat in pumpkin and eggs until well mixed. In a separate bowl mix together flour, baking soda, cinnamon and salt. With mixer on low add the flour mixture to the wet ingredients.
On ungreased cookie sheets, drop dough by heaping tablespoonfulls about 2 inches apart.
Bake 10 to 12 minutes or until almost no indentation remains when touched in the center. Immediately remove from cookie sheets to cooling racks. Cool completely.
In a 1-quart saucepan heat 1/3 cup butter over medium heat, stirring constantly, just until light brown. (This is the step of the recipe that takes the most patience.)
In a medium bowl place powdered sugar, 1 teaspoon vanilla, some sprinkles of pumpkin pie spice (sorry I never measure this), and 3 tablespoons of milk. Pour browned butter over the sugar mixture. If frosting isn’t spreadable add a little more milk. Generously frost the cooled cookies.