Only 2 days til CHRISTmas

My new favorite Candles!!

I used a 100mm lens to take this photo...

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Only Two days until Celebrating Christ's birth

Are you still interested in making something for CHRISTmas?

Here is a guest post from

Elizabeth from Sew Chatty:

ENJOY!

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In case you haven't seen it yet...I'm having a HUGE sale in my shop right now! 30% off off EVERYTHING when you use the code "CLOSEOUT". I am also offering FREE SHIPPING in the US! This first year of Sew Chatty has been so incredibly amazing and I want to thank all of my wonderful customers with a killer sale...and a surprise freebie with your purchase! I hope you'll check it out and spread the word :)

Tis the season for baking cookies and I've been at it all ready! My wonderful husband likes to make things from scratch...tomato sauce, chicken stock, and this time...pumpkin puree from our Halloween pumpkins! A big thanks to Alton Brown for teaching him how to make the puree!


As you can see, we have pumpkin puree coming out of our ears (and we still have another pumpkin ready to go!). Needless to say, I need some good pumpkin recipes. I remembered a few years back I found an awesome recipe for Pumpkin Cookies with Cream Cheese Frosting so I decided to try them with our homemade puree! So tasty! But sadly they were all eaten before I got a pic so you'll have to settle for the recipe! Enjoy :)

Pumpkin Cookies with Cream Cheese Frosting

Ingredients

• 1 cup butter flavored shortening
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 (3.4 ounce) package instant vanilla pudding mix
• 
  
• 1 (16 ounce) container cream cheese frosting

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.

{makes about 3 dozen}