March recipe of the month: Pumpkin Cookies
Ingredients: 2 1/4 cups Pastry Flour 1 tsp baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon allspice 1 cup butter, softened 1 cup organic cane sugar 2 eggs 16 oz fresh cooked pumpkin, mashed (canned pumpkin if out of season) 1 teaspoon vanilla extract 1 cup chopped walnuts Instructions: Preheat oven to 375F. Mix dry ingredients and set aside. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Mix in pumpkin and vanilla until smooth. Add in flour mixture a little at a time until blended. Gradually add in the walnuts. Drop tablespoon-sized spoonfuls onto greased cookie sheets and bake 10-15 minutes (depending on oven) until golden. Cool on rack.
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MARIANNEHere are some of my recipes from the garden that are light and refreshing! Archives
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