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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