Pumpkin cookies Ingredients: 1 1/4 cup (310 ml) flour 1/2 teaspoon (2 ml) cinnamon 1/4 teaspoon (1 ml) salt 1/2 teaspoon (2 ml) nutmeg 1 pinch of ginger 1 1/2 teaspoons (7 ml) baking powder 1/2 cup (125 ml) dry raisins 1/4 cup (60 ml) butter 1/2 cup (125 ml) soft brown sugar 1 egg 3/4 cup (180 ml) puree of pumpkin or squash butternut Preparation: Preheat the oven in 200 °C (400°F). Mix the flour with the cinnamon, the salt, the nutmeg, the ginger and the baking powder. Add raisins and mix. In a mug, mash the butter in cream texture. Add the soft brown sugar and the egg. Beat well. Incorporate the puree of pumpkin. Add the flour and mix well. Lay down the dough by small spoonful on a cookie sheet, by spacing out these of 2,5 cm (1po). Bake cookies from 8 to 10 minutes in the oven, on the top shelf. Remove them from the patch and let them cool off on clean linen. Gives about 35 cookies. Back to recipes Copyright © 2004 Potager Mont-Rouge. All rights reserved.