Pumpkin Drops (cookies) Recipe
Yield: 72 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 sticks: butter, at room
Directions:
: temperature
2/3 c packed light brown sugar
2 eggs
1 1/2 ts vanilla extract
1 c canned or cooked fresh
: pumpkin puree
2 c all-purpose flour
1/2 ts baking powder
1/2 ts baking soda
1 pn salt
2 1/2 ts pumpkin-pie spice
1 c chocolate chips
1 c chopped walnuts or pecans
Preheat oven to 375 degrees. In a large bowl beat together butter,
brown sugar, eggs and vanilla until light. Beat in pumpkin. Add
flour, baking powder, baking soda, salt and pumpkin-pie spice,
beating until blended. Stir in chocolate chips and walnuts. Drop
teaspoonfuls of batter 2 inches apart on ungreased baking sheets.
Bake until edges are golden, 10 to 12 minutes. Transfer cookies from
baking sheets to a wire rack and cool. Yield 6 to 7 dozen 1 1/2-inch
cookies
To order Nathalie Dupree Cooks Everyday Meals from a Well-Stocked
Pantry, please call 1-800-582-1800.
Recipe By : Nathalie Dupree, TVFN
From: Path Date: Wed, 9 Oct 1996 15:28:23
~0700 (P
Source from luhu.jp
2/3 c packed light brown sugar
2 eggs
1 1/2 ts vanilla extract
1 c canned or cooked fresh
: pumpkin puree
2 c all-purpose flour
1/2 ts baking powder
1/2 ts baking soda
1 pn salt
2 1/2 ts pumpkin-pie spice
1 c chocolate chips
1 c chopped walnuts or pecans
Preheat oven to 375 degrees. In a large bowl beat together butter,
brown sugar, eggs and vanilla until light. Beat in pumpkin. Add
flour, baking powder, baking soda, salt and pumpkin-pie spice,
beating until blended. Stir in chocolate chips and walnuts. Drop
teaspoonfuls of batter 2 inches apart on ungreased baking sheets.
Bake until edges are golden, 10 to 12 minutes. Transfer cookies from
baking sheets to a wire rack and cool. Yield 6 to 7 dozen 1 1/2-inch
cookies
To order Nathalie Dupree Cooks Everyday Meals from a Well-Stocked
Pantry, please call 1-800-582-1800.
Recipe By : Nathalie Dupree, TVFN
From: Path
~0700 (P
Source from luhu.jp
Tags
Dupree