Tuesday, November 15, 2011

Thankful for the holidays

I'm so glad that the holidays are upon us.  The last two years I just havn't felt that jolly or cheerful.  Two years ago i was about 14 weeks pregnant and sick all the time.  Last year I had a newborn and was exhasted all of the time.  This year is different and I have so much energy and am so excited to have a great holiday season with my family.  So I baked cookies this weekend.  I am not a very domesticated person so my baking usually consists of a box or can.  This year though I am going to do things from scratch.  I made Pumpkin Snickerdoodle cookies (found here) this weekend and they are amazing!


The only thing I forgot to take a picture of is the finished product perfectly plated before we put them in our cookie jar.  But that did not change their taste or make them any less yummy.  Little bug was quite happy with the finished product.



Pumpkin Snickerdoodle Cookies

Yield: about 3-4 dozen cookies


Ingredients:

For the cookies:

3¾ cups all-purpose flour

1½ tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

½ cup light brown sugar

¾ cup pumpkin puree

1 large egg

2 tsp. vanilla extract



For the coating:

½ cup granulated sugar

1 tsp. ground cinnamon

½ tsp. ground ginger

Dash of allspice



Directions:

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.



Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.



Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.



Source: slightly adapted from Recipe Girl, originally from dlyn

1 comment:

  1. I wish I could cook! Well anything but the basic that is. They looked lovely. Made myself a cuppa and just believed I was eating one of your cookies. Glad I visited through blog hp clairejustineoxox. Come visit me sometime I would love to have you. Cheers SpecialK XoXo
    http://adaywithspecialk.blogspot.com/2011/10/special-story.html

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