b'M y mom grew up on a ranch in Wyomingand then moved to Nebraska whereshe met and married my dad in 1953.Mom was born in 1935 and passed away inJanuary 2016. Dad was also born in 1935 and passed away in March 2023. Mom and Dad retired to Sun City and traveled for about 20 years before their passing. They loved the country way of life, country music, and traveling. Every weeknight on 96.3 Real Country you can hear Frank & Dotties Country Memories featuring their favorites like Johnny Cash, Merle Haggard, Dolly, Hank Williams, Patsy Cline, and many others.Tom and Sherry arePUMPKIN SUGAR COOKIEScommitted to qualityThePioneerWoman.comfood and excellent service at Anitas Cocina.Ingredients:They are hands-on, asFor The Cookies: For The Icing:reflected in the success of 2 1/2 cups all-purpose flour2 1/2 cups powdered sugarAnitas. Anitas is easily 1 1/2 tsp. pumpkin pie spice2 tbsp. pumpkin puree 1 tsp. baking soda1/4 tsp. pumpkin pie spiceWickenburgs most popular 1/2 tsp. kosher salt2 tbsp. waterrestaurant, as well as a 1 1/4 tsp. granulated sugarWhite sparkling sugar, optionalmust-stop for travelers.3/4 cup unsalted butter, softened1/2 cup pumpkin puree 1 large egg 1 1/2 tsp. vanilla extractPreparation:For the cookies: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in the pumpkin puree, egg, and vanilla extract until well combined, about 1 minute. Add the flour mixture and beat on low speed just until the dry ingredients are incorporated, about 30 seconds. Cover and chill the dough for at least 2 hours or up to 2 days.Preheat the oven to 350F. Line two cookie sheets with parchment paper. Scoop the dough into balls, about 2 tablespoons each, and arrange the dough balls at least 2 inches apart on the prepared baking sheets. Bake until the cookies are puffed and lightly browned around the edges, 11 to 12 minutes. Let the cookies cool on the baking sheets for 3 minutes. (The cookies will collapse slightly as they cool.) Transfer to a wire rack to cool completely, about 30 minutes.For the icing: In a medium bowl, whisk the powdered sugar, pumpkin puree, pumpkin pie spice, and water until fully combined. Spoon about 1 teaspoon of the icing on the top of each cookie and spread to cover the top. Sprinkle the cookie with white sparkling sugar, if you like. Let the cookies sit for about 45 minutes, or until the icing has hardened.Tip: Store cookies in an airtight container at room temperature for up to 3 days. The cookies can be frozen before icing for up to 1 month. Thaw at room temperature for 2 hours before icing.HOMEMADE CRANBERRY SAUCESugarSpunRun.comIngredients: 2/3 cup sugar1/3 cup light brown sugar, tightly packed1/3 cup water2/3 cup orange juice12 oz. cranberries rinsed and picked throughbad/bruisedcranberries removed Preparation:Combine sugars, water, and orange juice in a medium-sized saucepan over medium heat.Stir occasionally until sugars are dissolved, and bring to a boil. Add cranberries and return 36 November 2023'