Tuesday, February 11, 2014

Pumpkin Cookies

I'm only buying one box of Girl Scout cookies this year, to try the new cranberry ones.  Nothing against them; I love them and it supports GSA programs for the year.  But I still have three boxes in the freezer from last year, plus blog goodies stacking up.  I just don't need them.

Contributing to the pile are these cookies.  I had the defrosted pumpkin from the ravioli and had to do something with the rest of it.  Enter this recipe from Libby's, makers of the canned pumpkin you buy every Thanksgiving.  It is very easy to follow, a lot like making Tollhouse cookies.  You even end up with about as many cookies as they say you will because they use a more realistic rounded tablespoon measurement.  The teaspoon in the Tollhouse recipe was from a hundred years ago, before anyone had heard of super-sizing.

I was surprised that only white sugar is used in these.  It makes them lighter than you would expect, with a more subtle pumpkin flavor.  Oh, and make sure you get regular pumpkin and not pie mix.  The latter already has spices mixed in it.  By using baking powder in addition to baking soda, these fluff up a lot more than the average cookie.  They taste more like muffin tops, and was the main reason everyone liked them.

2-1/2 C flour
1 tsp baking soda
1 tsp baking powder
*1 tsp cinnamon
*1/2 tsp nutmeg
1/2 tsp salt
1-1/2 C sugar
1/2 C (1 stick) butter
*1 C pumpkin purée
1 egg
*1 tsp vanilla
1/2 C chopped walnuts (optional)
1 C powdered sugar
2 Tb milk

1.  In stand mixer, cream together butter and sugar until fluffy.  Add egg, pumpkin, and vanilla and beat until smooth.  Start preheating oven to 350º.  Grease or line two cookie sheets.

2.  While all that's going on, set up a bowl with the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.  Stir together.

3.  Add flour to liquids in stages.  I did three, mixing well between each.  If adding nuts, stir in after batter is uniform.

4.  Spoon onto cookie sheets by rounded tablespoons.  They are not going to spread out too much because you put baking powder in them.  Give them a little over an inch to spread.  Bake 15-18 minutes, until the edges begin to brown but they aren't too dark.

5.  Cool cookies on their baking sheets for about 2 minutes, then remove to a rack to cool completely.  Whisk together powdered sugar and milk to form a glaze.  Drizzle over cookies and allow to set for at least 30 minutes.

Makes about 3 dozen cookies

Difficulty rating  π

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