05 January 2013

PUMPKIN COOKIES

October isn't the only time we should enjoy pumpkin goodness. Bake up these fragrant cookies whenever you want to feel cozy and warm. Pumpkin is available year-round, whether fresh or canned, as a pure, so there is only 30 minutes between whipping these up and enjoying them with a cup of tea.


Ingredients:
300 grams roasted pumpkin
250 grams flour
100 grams butter
100 grams sugar
1 egg
1 teaspoon fresh lemon juice
2 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves

Preparation:
Whisk up the egg with the sugar, then drizzle in melted and cooled butter and keep whisking for a few more minutes, until the batter is completely cooled. Add the pureed roasted pumpkin and lemon juice, and combine well. Sift the flour with the baking powder and the spices and fold it in the pumpkin batter using a wooden spoon or a spatula. Drop the cookie batter by spoonfuls onto a cookie sheet lined with baking paper, and bake in a preheated oven, at 190˚C (375˚F) , for 12-15 minutes (mine were done after 12). If you want, you can drizzle them with melted chocolate or an icing sugar glaze. Yields 35 cookies.

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