1 cup pumpkin
1 egg
2 cups flour - all purpose
1 cup sugar
1 teaspoon salt
1 cup shortening
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
Directions:
Step 1: Preheat oven to 350.
Step 2: Cream sugar and shortening.
Step 3: Add vanilla, eggs, and pumpkin.
Step 4: Sift dry ingredients.
Step 5: Add remaining ingredients - mix well.
Step 6: Use teaspoon to drop cookies on cookie sheet.
Step 7: Bake 10-12 minutes.
*****
These are great, moist cookies! Do note that they are cake like in consistency. I ran across this recipe and just couldn't resist them Saturday night!
If you're like me and don't keep shortening around the house, replace it with softened butter.
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3 comments:
What about replacing the butter with applesauce? It is a great substitute and much more healthy. Also adds to a cake-like texture.
I think I'll try these, with the sub mentioned above and whole-wheat flour for all-purpose.
I recently made another batch of these to put in my freezer using applesauce as a replacement to butter. Still good, but it was definitely not the same. I will be using butter again in the future. Good thought though.
i puffy heart butter.
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