Pumpkin Cookies

We're winding down Pumpkin Week,

but you know we wouldn't leave you 

without a tasty cookie recipe!

We found these little beauties in an old

Betty Crocker Cooky Book. 

These cookies are the best of both worlds-

crisp and crunchy on the outside,

soft and cakey on the inside!

We made a few adjustments to the recipe

and even decided to finish ours off with 

melted white chocolate and orange sanding sugar.

Delicious!

Mix:

1 1/2 cups packed brown sugar

1/2 cup shortening

2 eggs

Add:

1 3/4 cups packed pumpkin

(scrape sides and mix again)

In another bowl sift:

2 3/4 cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

Add:

Dry ingredients to the wet pumpkin mixture

(add the flour in segments so as to avoid wearing it).

Mix well.

Drop:

Using a teaspoon, drop rounded heaps onto a cookie sheet.

These don't spread so you can place 

them about two inches apart.

Bake:

360 degrees convection

390 degrees conventional

10-12 minutes until the tops begin to brown

Let cool on a wire rack.

While the cookies cool, start melting: 

2 1/2 cups of white chocolate chips and

1 tablespoon of vegetable oil in a double boiler.

Stir the mixture regularly to keep the chips from burning.

Remove from heat when melted.

Dip:

1/2 of each cookie into the white chocolate

Sprinkle with sanding sugar (tiny sprinkles), if desired.

Place on wire rack to dry

(or in the refrigerator if you just can't stand to wait)!

Don't forget to share!

you are loved