Difference between revisions of "Pumpkin Cookies"
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* 1 cup seedless raisins (optional) | * 1 cup seedless raisins (optional) | ||
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Cream the lard with sugar. Then combine with; eggs and vanilla. Beat for a creamy light consistency. Mix in purée. | Cream the lard with sugar. Then combine with; eggs and vanilla. Beat for a creamy light consistency. Mix in purée. | ||
Combine dry ingredients; flour, baking powder, salt and spices. Fold in the creamed mixture until a consistent texture is formed, then add the nuts and (optional) raisins. | Combine dry ingredients; flour, baking powder, salt and spices. Fold in the creamed mixture until a consistent texture is formed, then add the nuts and (optional) raisins. | ||
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[[Category:Spice cookie Recipes]] | [[Category:Spice cookie Recipes]] | ||
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[[Category:Quick oats Recipes]] | [[Category:Quick oats Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
Latest revision as of 20:03, 13 July 2012
Description
Pumpkin cookies [1][2] are a tasty Halloween treat.
Ingredients
- 1/2 cup lard (optional: bacon fat)
- 1 1/4 cups dark brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups pumpkin purée
- 2 1/2 cups all purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup chopped nuts
- 1 cup seedless raisins (optional)
Procedures
Cream the lard with sugar. Then combine with; eggs and vanilla. Beat for a creamy light consistency. Mix in purée. Combine dry ingredients; flour, baking powder, salt and spices. Fold in the creamed mixture until a consistent texture is formed, then add the nuts and (optional) raisins. Grease a baking sheet, and spoon teaspoon sized drops onto it. Bake for ~15 minutes, or until lightly browned in a 375 degree F oven.
References
- ↑ Country Woman Christmas. Taste of Home. 2005. pp. 44. http://www.tasteofhome.com/recipes/Pumpkin-Drop-Cookies-2.
- ↑ Benoit, Madame (1987). Cooks at Home. Les Éditions Héritage Inc.. pp. 228. ISBN 2762558972.
