Pump­kin Spice Cook­ies

Stanstead Journal - - PUBLIC NOTICE -

From The Ev­ery­day Bak­ing Soft and fra­grant, these are won­der­ful “as is” or with the cream cheese fill­ing (see Vari­a­tion). Make them slightly smaller if you plan to fill them. 1 cup (2 sticks) un­salted but­ter, soft­ened 3/4 cup su­gar 3/4 cup packed light-brown su­gar 1 large egg plus 1 egg yolk, at room tem­per­a­ture 1/2 cup mashed or canned pump­kin 1 1/2 tea­spoons vanilla ex­tract 2 cups all-pur­pose flour 1 cup whole wheat pas­try flour 1/2 tea­spoon bak­ing pow­der 1/2 tea­spoon bak­ing soda 1/2 tea­spoon salt 1 tea­spoon cin­na­mon 1 tea­spoon ground gin­ger 1/2 tea­spoon nut­meg 1/2 tea­spoon ground cloves Us­ing an elec­tric mixer, cream the but­ter, grad­u­ally adding the su­gars. Beat in the egg and yolk, pump­kin, and vanilla. Sift the flours, bak­ing pow­der, bak­ing soda, salt, and spices into a sep­a­rate bowl. Stir the dry in­gre­di­ents into the creamed mix­ture, a third at a time, un­til evenly mixed. Cover the dough and re­frig­er­ate for 1 hour.

Pre­heat the oven 350° F. Lightly but - ter two large bak­ing sheets or line them with parch­ment pa­per. With lightly floured hands, roll the dough into 1 1/2 -inch­di­am­e­ter balls and place them on the bak­ing sheets, leav­ing about 2 inc in be­tween. Bake one sheet at a time on the cen­ter oven rack for 16 to 17 min. When done, the tops will be dome-shape and yield slightly to light fin­ger pres­sure. Cool the cook­ies on the bak­ing sheet for 2 min. then trans­fer them to a rack to cool com­pletely.

Makes about 30 cook­ies

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