Draggingtree Posted October 26, 2018 Share Posted October 26, 2018 PUMPKIN COOKIES 2-1/4 c. sifted cake flour1/2 tsp. cinnamon1/4 tsp. nutmeg1/2 tsp. ginger, freshly grated1/8 tsp. mace2-1/4 tsp. baking powder1/4 tsp. ground cloves1-1/2 c. sugar1/2 c. shortening1 egg1/2 c. chopped pecans1-1/3 c. canned or mashed cooked pumpkin1 c. golden raisins, chopped2 tbsp. bourbon, divided1/2 tsp. vanilla extract In a small coffee cup, soak raisins in 1 tbsp. of bourbon. If you don't have bourbon you may use rum. Sift together the flour and the spices except for the ginger (note: you can substitute dry ginger if you don't have fresh). In a mixing bowl cream together the shortening and sugar until light and fluffy. Add eggs 1 and a time beating until smooth. Add the flour and spice mixture to the egg mixture alternately with the pumpkin if you're using fresh ginger be sure it's finely grated and add at this point) stir to combine. Mix in the pecans and the raisins (drain raisins first), will blow the bourbon and the vanilla extract last. Drop by large teaspoon folds onto greased cookie sheets. Bake in preheated 375°F oven 15 minutes. 1 Link to comment Share on other sites More sharing options...
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