A great twist on snickerdoodle.
PUMPKIN SNICKERDOOLES
(makes 3 dozen)
Cookie Ingredients:
*3 3/4 cups all-purpose flour
*1 1/2 teaspoons baking powder
*1/2 teaspoon salt
*1 heaping teaspoon ground cinnamon
*1/4 teaspoon ground nutmeg
*1 cup butter, room temperature
*1 cup granulated sugar
*1/2 cup light brown sugar, packed
*3/4 cup pumpkin puree
*1 large egg
*1/4 cup pecans, chopped very fine (optional)
*2 teaspoons pure vanilla extract or 3/4 teaspoons maple favoring
*1/2 cup granulated sugar
*1 teaspoon ground cinnamon
Directions:
~In a medium bowl, sift flour, baking powder, salt, cinnamon, and nutmeg together.
~In a large mixing bowl, beat butter, granulated sugar, and brown sugar together on medium speed for 3 minutes, or until fluffy.
~Mix in pumpkin puree, egg, pecans, and vanilla (or maple) flavoring.
~Slowly add in flour mixture on low speed, until just combined.
~In a small bowl, mix 1 teaspoon cinnamon and 1/2 cup granulated sugar.
~Cover and refrigerate for at least 2 hours.
~Preheat oven to 350 degrees.
~Line a cookie sheet with parchment paper.
~Scoop out dough with a cookie scoop (about 2 tablespoons) and place on cookie sheet.
~Roll into cinnamon sugar and place on cookie sheet (about 2 inches apart).
~Lightly flatten dough with a heavy bottom glass or measuring cup.
~Bake for 12-15 minutes, or until the tops of the cookie start o crack.
~Allow to cool n cookie cool on cookie sheet for 5 minutes.
~Transfer to a cooling rack to cool completely.
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