Every year at this time, your MatchGirl makes her Great-great Aunt Addie's famous (at least in her family) pumpkin cookies.
For you, gentle readers, I have decided to share this treasured recipe.
(Sorry, I don't have a photo of the cookies. As of this posting, I've been super sick and didn't have a chance to bake up a batch for you!)
Recipe:
1/2 cup butter
1 1/2 cups sugar
1 egg
1 cup pumpkin (canned or cooked, either way)
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 cup diced, roasted almonds
1 cup chocolate pieces
Cream butter + sugar together till light and fluffy.
Beat in egg, pumpkin and vanilla.
In a separate bowl: Mix and sift flour, baking soda, baking powder, nutmeg, cinnamon and salt.
Add to creamed mixture and stir well (I use my stand mixer - just don't overbeat!)
Stir in almonds and chocolate.
Drop by teaspoon onto well greased cookie sheet.
Bake at 350° for 15 minutes or until lightly browned.
Remove from cookie sheets while still warm and let cool on racks.
Aunt Addie's recipe says it makes 6 dozen cookies. I never get this many. Let me know how you do!
Oh, I miss those so....I should see how to modify for gluten-free and less sugar. *hugs*
ReplyDeleteLess sugar should be an easy fix with some agave, maybe. The gluten-free flour is a litte trickier, though I've heard good things about the Bob's Red Mill gluten free flour... They *are* really good. Would definitely be worth playing with the recipe. :)
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