Habanero Pumpkin Nut Cookies Recipe
Yield: 48 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Pumpkin, canned
3/4 cup: Sugar, brown, light
1/2 cup: Sour cream,
1: Eggs, beaten
1 tsp: Vanilla,
1 cup: Raisins, seedless
1/2 cup: Walnuts, chopped
1 1/2 cup: Flour, all-purpose
1 tsp: Cinnamon,
1/2 tsp: Ginger,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
1/2 tsp: Chiles, habanero, ground
1/4 tsp: Allspice,
1/4 tsp: Nutmeg,
HEAT SCALE = MEDIUM
Directions:
Preheat the oven to 350 degrees. Combine the pumpkin, sugar, sour
cream, and vanilla and mix well. Stir in the raisins and the walnuts.
Sift the dry ingredients together. Stir the dry ingredients into the
pumpkin mixture until just mixed. Drop a Tablespoon of the dough onto
a lightly greased cookie sheet. Bake for 15 minutes or until lightly
browned.
Source: Chile Pepper Magazine June 1993 From The Cookie Ladys
Files on GEnie, reposted by DonW1948@aol.com
Source from luhu.jp
cream, and vanilla and mix well. Stir in the raisins and the walnuts.
Sift the dry ingredients together. Stir the dry ingredients into the
pumpkin mixture until just mixed. Drop a Tablespoon of the dough onto
a lightly greased cookie sheet. Bake for 15 minutes or until lightly
browned.
Source: Chile Pepper Magazine June 1993 From The Cookie Ladys
Files on GEnie, reposted by DonW1948@aol.com
Source from luhu.jp