Recipe courtesy of Theresa Cannavo
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1 hr 2 min
20 min
30 min
12 min
2 dozen




Preheat oven to 350 degrees F.

To make the cookies: In a medium mixing bowl whisk together flour, salt, baking soda, dry spices, and set aside. In a large mixing bowl, beat with a hand mixer, the vegetable shortening and the coconut shortening together until creamy. Add molasses and brown sugar and beat until smooth. Add the eggs 1 at a time, the pumpkin puree and ginger. Mix until well blended. Slowly stir in the flour with a rubber spatula scraping the sides until all ingredients are well incorporated. Roll the dough into 1-inch balls, flatten slightly with the back of a spoon and place on a cookie sheet. Bake in the oven for 10 to 12 minutes. Cool cookies for 5 minutes on cookie sheet. Transfer cookies to wire racks and let cool.

To make the icing: In a medium bowl, combine with a hand mixer, the sugar, meringue powder and just enough water to make a smooth, glossy icing. Transfer to a plastic baggie. Snip the corner of the bag with scissors and drizzle onto cookies.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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