Spicy Pumpkin Cookies
1/2 cup softened butter or margarine
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup molasses
1 egg
1 cup pumpkin purée
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup milk
Grated orange peel, for garnish, optional
Powdered sugar, for garnish, optional
Cream butter and sugars until light and fluffy. Beat in molasses and egg.
Stir in pumpkin purée. In a bowl, combine flour, baking soda, cinnamon and
nutmeg. Stir into the pumpkin mixture with the milk. Combine thoroughly but
do not overbeat. Drop by rounded teaspoonfuls onto lightly greased cookie
sheets. Bake at 375 degrees for 12 minutes. Cool a minute on pans before
removing to rack to cool completely. Ice, if desired, or sprinkle with
powdered sugar and orange peel.
Cinnamon Icing:
Beat 3 tablespoons butter until soft. Add 1 1/2 cups powdered sugar. Beat
until creamy. Add 2 teaspoons vanilla and 1 teaspoon cinnamon.
Lemon Icing:
Use lemon juice or lemon extract in place of vanilla. Omit cinnamon. Use
grated lemon rind.
Tips:
To make your own pumpkin purée, cut pumpkin in half, crosswise. Remove stem,
seeds and stringy membranes. Bake, cut side down, on greased pan at 325
degrees for about 1 hour. Cool slightly. Remove pulp. Purée in blender or
processor. Turn purée into cheesecloth lined sieve. Place over bowl. Let
drain 1 hour. When thick and not dripping, cover. Refrigerate.
Microwave Directions:
Cream butter and sugars until light and fluffy. Beat in molasses and egg.
Stir in pumpkin purée. In a bowl, combine flour, baking soda, cinnamon and
nutmeg. Stir into the pumpkin mixture with the milk. Combine thoroughly but
do not overbeat. Drop by rounded teaspoonfuls onto microsafe baking sheet.
Microwave on high for 1 1/2 to 2 minutes. Let rest for 2 minutes. Repeat
with remaining batter. Glaze cookies with either Cinnamon or Lemon Icing, as
desired, or sprinkle with powdered sugar and orange peel.
Makes 4 dozen.

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