HALLOWEEN SPECIALTIES CRUNCHY GINGERY PUMPKIN COOKIES WITH VARIA - 8NEWS - WRIC | News Where You Live

HALLOWEEN SPECIALTIES CRUNCHY GINGERY PUMPKIN COOKIES WITH VARIATIONS

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HALLOWEEN SPECIALTIES

CRUNCHY GINGERY PUMPKIN COOKIES WITH VARIATIONS

about 5 ½ to 6 dozen cookies

 

  • 2¼ cups sifted flour
  • 1 teaspoon baking soda
  • 1½ to 2 teaspoons ground ginger
  • ½ teaspoon salt
  • ½ cup butter or margarine or shortening, or ¼ cup each butter/margarine and shortening, at room temperature (see note)
  • 1½ cups light or dark brown sugar, firmly packed, or the equivalent of 1½ cups sugar in granulated sugar substitute
  • 2 eggs, lightly beaten (see note)
  • ½ cup canned or mashed cooked fresh pumpkin or acorn squash (see note)
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped pecans, or English walnuts, or Macadamia nuts (optional)
  • ½ to ¾ cup minced crystallized/candied ginger (optional)

 

Sift together the first 4 ingredients.  In a medium bowl, cream butter until smooth.  Gradually add brown sugar, beating until light and fluffy.  Add pumpkin and vanilla, mixing well.  Stir in dry ingredients and  nuts and crystallized ginger, if desired, mixing well.  Drop dough by rounded teaspoonfuls, 2 inches apart, onto un-greased (or very lightly greased) baking sheets.  Bake in a preheated moderate oven (375 degrees F.) for 10 minutes, or until done.  Do not overbake.  Transfer cookies to wire racks to cool.  Cookies will firm upon cooling.  Store in an airtight container.

 

Note: Cookies made with butter will tend to be flatter and the dough will spread out more readily as they bake than those made with margarine or shortening which tend to puff and hold their shape.  The flavor of butter, however, can not be duplicated

 

Note: May omit eggs; use the equivalent of 2 eggs in egg substitute, IE Egg Beaters.

 

Note: Do not use pumpkin pie filling.

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