A recipe from Jae Almond of Granny’s Bakery, who sells her wares at the Dane County Farmers’ Market in Madison, Wisconsin. These cookies feature several native American ingredients--pumpkin, maple syrup and wild nuts.
1. Heat oven to 350 degrees. Grease cookie sheets.
2. Cream butter in large bowl; beat in brown sugar. Beat in honey, egg, pumpkin puree and vanilla. Combine flour, cinnamon, baking powder and baking soda in separate bowl. Stir dry mixture into wet mixture. Stir in nuts. Drop by heaping teaspoons onto cookie sheets.
3. Bake 12-15 minutes. Cool the cookies completely. (They may be frozen at this point).
4. For the frosting: Combine powdered sugar, butter, vanilla and enough maple syrup to make a thick consistency. Frost the cookies, sprinkling each one with ground nuts immediately after frosting it.