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Pumpkin and Fresh Ginger Cookies

Author/Submitted by: Farmers Almanac Cookie Lovers Calendar 1997
Servings: 24
Categories: Cookies / Desserts / Pumpkin

Ingredients:
1 1/4  cups  Packed light brown sugar
1  cup  Pumpkin puree
1  large  Egg
2  tablespoons  Fresh ginger root, grated
2  tablespoons  Sour cream
1  teaspoon  Vanilla
1/2  cup  Unsalted butter, soaked
2 1/4  cups  Flour
1  teaspoon  Baking soda
1  teaspoon  Baking powder
1/2  teaspoon  Salt
1/2  teaspoon  Cinnamon
1  cup  Chopped walnuts
1  cup  Currants, or chopped raisins

Directions:
Preheat oven to 350 and lightly grease cookie sheets. Combine sugar, pumpkin, egg, ginger, sour cream and vanilla in food processor. Process a smooth puree. Add the butter and process 8 more seconds. Mix the flour baking soda, baking powder, salt, and cinnamon. Stir the dry ingredients into the liquid in 2 stages just until blended. Fold in the walnuts and currants. Spoon tablespoons of dough on the baking sheets and bake for 15 minutes. The cookies will still be soft to touch when they are done. Cool on the sheet for two minutes then transfer to a rack to finish cooling.

Do not substitute powdered ginger in the recipe as fresh ginger and powdered ginger are very different in flavour.


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