where I am (iced pumpkin spice cookies and a poem)

I woke up at 4:45 am and baked iced pumpkin spice cookies. Two and a half cups of coffee later, I’m ready to nap.

Before I tuck in, I’m slipping you the cookie recipe and a Jack Spicer poem.

The poem has little to do with cookies or the upcoming holiday, but I like it and it’s where I am today.

Cookie, poem, sleep (in that order).

Happy Thanksgiving!

Improvisations On A Sentence By Poe by Jack Spicer

“Indefiniteness is an element of the true music.”
The grand concord of what
Does not stoop to definition. The seagull
Alone on the pier cawing its head off
Over no fish, no other seagull,
No ocean. As absolutely devoid of meaning
As a French horn.
It is not even an orchestra. Concord
Alone on a pier. The grand concord of what
Does not stoop to definition. No fish
No other seagull, no ocean—the true
Music.

 

Iced Pumpkin Spice Cookies
adapted from Vegan Cookies Invade Your Cookie Jar

makes 4 dozen cookies

1 cup nonhydrogenated vegetable shortening (I like Spectrum Organic Vegetable Shortening)
1 cup natural cane sugar
1 cup packed light brown sugar
1 cup roasted red kuri squash (you can also use sweet pumpkin or butternut squash as well), drained and mashed
2 to 4 tablespoons unsweetened coconut milk (start with 2 tablespoons and if the batter looks too thick and is difficult to stir with a wooden spoon, add 1 tablespoon at a time until you can easily stir it. the amount of milk can vary depending on the moisture content of your squash.)
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/2 cup oat flour
1/4 cup corn starch
3 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking powder
1 teaspoon sea salt

Preheat the oven to 350F. Line two baking sheets with with parchment paper.

In a large mixing bowl, use a hand mixer to cream the shortening and sugars together until light and fluffy. Mix in the squash, coconut milk, and vanilla.

Sift in the dry ingredients and mix to combine. Spoon onto cookie sheets in rounded tablespoons of dough, flattening the tops with your hand.

Bake for 12 to 15 minutes, until the cookies turn golden brown on the bottoms. Cool on the cookie sheet for 5 minutes. Transfer the cookies to wire racks to cool completely. Cover each cookie with icing. Store the cookies in a sealed container. Freeze extras.

Icing
makes enough to frost 4 dozen cookies

2 cups sifted powdered sugar
2 tablespoons unsweetened coconut milk
1 teaspoon pure vanilla extract

Whisk all the ingredients together in a large mixing bowl until smooth. Spread or drizzle the icing on the baked and cooled cookies with a butter knife.

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Comments

  1. A beautiful poem!

    Those cookies must be delicious. You are so courageous to get up at 4:45am to bake.

    Happy Thanksgiving!

    Cheers,

    Rosa

  2. Love the poem. As beautiful as these cookies sound delicious.

  3. Happy Thanksgiving to you too! These cookies look lovely and such gorgeous ingredients.

  4. Hi Nikki!
    4:45 a.m? OMG!
    You´re brave heheh
    I love this recipe..I´m going to make this in this weekend to cheer me up a little bit (i´ve been so tired..lots of college exams and reports :x )
    Congratulations! I read your 1st chapter and it was awesome..your book is going to help lots of people (inclusive me hehe) :)
    Happy weekend!

    • ArtandLemons says:

      Thanks, Andreia! I think my baker’s hour was about a slight case of sleeplessness ;) These are absolutely cheery cookies and it’s a treat to find the extras stashed away in the freezer, good luck with your exams and reports! Thanks too for reading my first chapter and leaving me a nice note. My goal is to help more people learn the art of photography so I’m especially glad to hear your thoughts. Hope you had a good weekend as well.

      • Hi Nikki!
        Your cookies are so good :)
        I put some in the freezer and i covered some cookies with quince jam (my favorite jam hehe)! The weather has been so cold and at the same time, it´s so good to get home and and eat cozy and delicious food :)
        I promised my parents to make this cookies for Christmas..They haven´t tried them yet but i´m sure that they´re gonna love it!
        December is going to be a chaotic month on college :s
        I really admire your passion and work..It´s always nice to learn new things and change experiences and knowledge :)
        Thank you for wishing me good luck :D
        Have a lovely week*

        • ArtandLemons says:

          Andreia, Thanks for letting me know how the cookies turned out and glad you like them! What a terrific idea to use quince jam on them. I’m sure the cookies will help you through long study days/nights and will make Christmas gifts too. Have a lovely week as well and thanks for your sweet words!

          • hmm…you don´t like quince jam? :p
            It gives a wonderful taste xD
            I like to make breaks (“cookie breaks” :p) when i have to study and it helps a lot!
            Thanks for the idea! This year, i´ll give your cookies as a Christmas gifts :)
            Hugs

  5. I do my best baking in the wee hours too. :)

  6. These pumpkin cookies are perfect for the holidays. Thanks for posting this recipe.

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