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