COOKIES AND CREAM FROSTING RECIPES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

Steps:

• Soften cream cheese for a few seconds in microwave if necessary. Heat cream, butter, and cream cheese in a small pot, just until the butter and cream cheese melt into the cream. (Stir frequently to avoid burning.).
• Remove the pot from the stove, and stir in the 3 cups of powdered sugar. You will have a goopy mess. Beat it with your electric mixer, until it changes color slightly (3-4 minutes.)
• Spoon, paint, or spread it on your cooled cookies. It will still be pretty thin and goopy, but it should spread in a nice, even coat. (I used the back of my spoon to spread it.)
• Let the icing 'set' for 1 1/2 - 2 hours, until it hardens. It won't harden completely, but it will form a nice soft frosting layer that squishes only slightly when pressed, similar to a slice of cheese.
• I modified a regular icing recipe to make this, and was very disappointed with the results at first, but after I left the cookies on the counter for two hours, I was glad I saved them. The icing is perfect for transporting, and has a very good flavor, just right for carrot cake cookies.