Pumpkin Drop Cookies

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1 cup butter, plus butter for greasing cookie sheets
• 1 cup brown sugar, packed
• 1 egg
• 1 cup canned pumpkin or fresh pumpkin puree (see box)
• 1 teaspoon vanilla
• 1 teaspoon grated orange peel
• 1/4 cup currants
• 1/4 cup chopped walnuts
• 1/4 cup confectioners' sugar, approximately
• 2 tablespoons milk, approximately
• 36 pecan halves

1. Preheat oven to 375 degrees.
2. Stir together first five ingredients and put aside.
3. Beat 1/2 cup butter for 30 seconds, then add brown sugar, beating until fluffy.
4. Add egg, pumpkin, vanilla and orange peel to butter mixture and beat well.
5. Combine dry ingredients with butter mixture.
6. Mix in currants and walnuts.
7. Drop by teaspoons on greased cookie sheet, two inches apart.
8. Bake 8 to 10 minutes.
9. To prepare icing, heat remaining butter quickly over high heat until it darkens, being careful not to burn.
10. Remove from heat and add confectioners' sugar and milk alternately, just enough to thicken.
11. Spread icing on top of cooked and cooled cookies, decorating each with a pecan half.

flour, baking powder, cinnamon, baking soda, nutmeg, butter, brown sugar, egg, pumpkin, vanilla, currants, walnuts, confectioners, milk, pecan

Taken from cooking.nytimes.com/recipes/3642 (may not work)