Ingredients
1 cup Fox Barrel Mulled Cider, reduced to 1/2 cup
2 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground clove
1/2 tsp. salt
1 stick butter, softened + 1 Tbsp. melted
1 cup pumpkin puree
1 egg
1 1/4 tsp. vanilla extract
2 cups sifted powdered sugar
Preparation
Reduce the cider in a small pot over low heat, this will take about 15-20 min.
Preheat the oven to 350 degrees and butter two large sheet pans.
Mix in a small bowl: flour, baking soda, baking powder, salt, and spices. Set aside.
In a larger bowl, cream the butter and sugar together with an electric mixer on medium speed until the butter is lighter in color and fluffy.
Add the egg, pumpkin, 1 tsp. of vanilla, and 3 Tbsp. of the reduced cider. Mix until well blended and then slowly incorporate the flour.
Scoop by rounded tablespoon onto the sheet pans and bake for 15-20 minutes.
Let the cookies cool a minute on the sheet pans and then transfer to a wire cooling rack. Allow to cool completely.
While the cookies are cooling, prepare the glaze.
Combine 1 Tbsp. melted butter to 2 cups sifted powdered sugar, 1/4 tsp. vanilla and the remaining mulled cider, whisk till smooth.
Once the cookies have cooled, pour the glaze over the tops. Enjoy!
