 |
| Pumpkin Cookies |
These are soft, velvety cookies that are easy to eat. This recipe makes a lot, so freeze what you won't eat in a few days to keep them fresh.
Pumpkin Cookies
Makes about 36 small cookies
1 cup raisins
3/4 cup soft butter
1 1/2 cup packed brown sugar
1 cup canned pumpkin puree
2 tablespoons orange juice
1 egg
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1 teaspoon cinnamon
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped walnuts
Directions:
Preheat oven to 350 degrees F.
In a small bowl, soak raisins in boiled water for 5 minutes while preparing the other ingredients. Drain and set aside.
In a large bowl, cream together butter and brown sugar until nice and fluffy.
1 cup raisins
3/4 cup soft butter
1 1/2 cup packed brown sugar
1 cup canned pumpkin puree
2 tablespoons orange juice
1 egg
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1 teaspoon cinnamon
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped walnuts
Directions:
Preheat oven to 350 degrees F.
In a small bowl, soak raisins in boiled water for 5 minutes while preparing the other ingredients. Drain and set aside.
In a large bowl, cream together butter and brown sugar until nice and fluffy.
Add pumpkin puree, orange juice, egg, vanilla and spices. Beat until mixed well.
In another bowl, combine flour, salt, baking soda, baking powder, walnuts and softened raisins. Stir into the pumpkin mixture.
Drop small spoonful of batter onto a baking sheet lined with parchment paper.
Cook cookies until nicely brown around the outsides, about 15 minutes.
No comments:
Post a Comment