Sunday, October 4, 2015

Pumpkin Cookies

  1 cup shortening
  1 cup sugar
  1/2 cup light brown sugar
  3/4 cup pumpkin puree
  1 large egg 
  2 teaspoon of vanilla
  3 3/4 cups of flour 
  1 1/2 teaspoons baking powder
  1 1/2 teaspoons ground cinnamon
  1 teaspoon cream of tartar
  1 teaspoon of salt
  1/4 teaspoon ground nutmeg

  Cookie topping 

  1/2 cup sugar
  1 teaspoon ground cinnamon
  1/4 teaspoon allspice

  1.  In a large bowl add shortening, 1 cup sugar, brown sugar together in a bowl, beat until light and fluffy, add in pumpkin puree, beat in eggs and vanilla extract.
  2. In another  bowl, mix together flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg. Slowly stir flour mixture into pumpkin mixture until dough is combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
  3. Preheat oven to 350.   Line baking sheets with parchment paper.
  4. Mix 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Lightly flatten each ball with  flat-bottomed glass.
  5. Bake in oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


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