Â© Alexandra Rowley
Pumpkin Cookies with Dried Fruit and Pistachios
- ACTIVE: 45 MIN
- TOTAL TIME: 2 HR 15 MIN
- SERVINGS: Makes 4 dozen cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/4 teaspoons salt
- 2 sticks unsalted butter, softened
- 1 1/2 cups sugar
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 cup dried cherries
- 1 cup dried currants
- 1 cup dried apricots, coarsely chopped
- 1 cup unsalted shelled pistachios, coarsely chopped
- 1 1/2 cups confectioners' sugar, sifted
- 1 1/2 tablespoons unsalted butter, softened
- 3 tablespoons brandy
- 1 1/2 teaspoons water
- Make the Glaze: Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the baking powder and salt.
- In the bowl of a standing mixer fitted with the paddle, cream the butter with the sugar and lemon and orange zests until fluffy, about 2 minutes. Scrape down the side of the bowl. Add the egg and vanilla and beat at medium-high speed for 1 minute. Scrape down the bowl again. Add the pumpkin puree and beat until fully blended. Add the flour mixture all at once and mix at low speed until just incorporated. Add the dried fruit and pistachios and mix until evenly distributed, about 20 seconds.
- For each cookie, scoop a heaping tablespoon of the dough onto the prepared baking sheets, spacing them 1 inch apart. Bake one sheet at a time for about 25 minutes, until the bottoms of the cookies are a deep golden brown. Immediately transfer the cookies to a rack to cool completely before glazing.
- Meanwhile, stir together all of the ingredients. Using a small spoon, drizzle the glaze over the cooled cookies. Let the glaze set for at least 10 minutes before serving.
Make AheadThe cookies can be stored at room temperature in an airtight container for up to 3 days.