mimi's pumpkin spice teacakes

How To Make mimi's pumpkin spice teacakes

• 1

  Combine the butter and sugar and beat about 4 to 5 minutes, until light and fluffy. Add the eggs and vanilla and mix in thoroughly.
• 2

  Mix the remaining dry ingredients in a bowl. Add the dry ingredients and the milk alternately into the wet mixture, just until it's mixed together well. I actually use a stand mixer for this recipe.
• 3

  You may need more moisture, just add more of your creamer till you get a workable dough that is not sticky. Place the dough wrapped with Saran wrap into the refrigerator for 2 hours.
• 4

  Take out cookie dough and slice or roll and slice with a cookie cutter. Place on a sheet pan covered in parchment paper about 1 inch apart. Bake in preheated 375° oven for 10 to 12 minutes, depending on whether you like soft cookies or crunchy cookies. Sometimes I will turn the oven lower to keep them from getting to brown too quick.
• 5

  Remove from oven and cool thoroughly on baking racks.
• 6

  While cooling, mix the ingredients for the icing, using a mixer for 5 minutes. Add more powdered sugar or creamer for you own consistency, spreadable.
• 7

  Let the iced cookies dry completely! Enjoy...
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