Pumpkin Cookies
There are many holiday sweets that remind me of my youth, but the one that always stands out in my mind is the pumpkin cookie. My grandmother always made them for the holidays and they would always be one of the first cookies I would try to sneak out of its tin. They are always moist and they freeze great, so if you make a big batch and don’t eat them all, you can save some for later - but why would you want to. Give this recipe a try, especially if eggs and milk aren’t your thing in a cookie.
Pumpkin Cookies
1/2 cup butter or shortening
1 cup sugar (1/2 white & 1/2 brown)
1 cup pumpkin puree
1 tsp cinnamon
1/2 tsp cloves
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
2 cups flour
1 cup raisins
Cream butter and sugars. Add pumpkin puree, cinnamon, cloves and vanilla. Mix in flour baking powder and soda until well blended. Add raisins and mix. Bake on a lined baking sheet at 375° for 12-15 minutes.
Let me know what you think.
Landwaterfork Food Inc. is a Ottawa, Ont. based catering, private chef service and sustainability consulting company, created by Justin Faubert, whose goal is to provide high quality, professional, personalized service for every client.