Sunday, November 25, 2007

Pumpkin White Chocolate Cookies

Happy Thanksgiving! We just got back from spending a wonderful holiday weekend in upstate New York with family. I thought I'd share a cookie recipe that I've now made 3 times in the last month since they've been such a hit! If you don't like chocolate chips, you could fold in nuts, raisins, or nothing at all! But I think that hidden surprises in cookies are delightfully fun.

Sift the following (this recipe makes about 30 cookies):
1 2/3 c. flour
3/4 tsp baking powder
3/4 tsp baking soda
1 1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

Preheat oven to 350. In a separate bowl, cream 1/3 cup softened unsalted butter with 1 cup of sugar. Then add in 2/3 cup canned pumpkin, 2/3 of an egg (silly, I know!) and 3/4 tsp vanilla extract. After that is incorporated, add to the dry ingredients. After all the flour is mixed in, fold in some white chocolate chips (about 1 cup).

Plop down the dough in about golfball size rounds onto a greased cookie sheet and then flatten down a bit since they will fluff up during baking as these cookies do take on a cake-like consistency (but not as bad as some other recipes I've tried). Bake in the upper third of your oven for 14-18 minutes depending on your oven and then transfer to a cooling rack with paper towels underneath the rack.

While cookies are cooling prepare a light icing that consists of lots of powdered sugar with a bit of ground ginger and cinnamon with a little bit of milk. I've never really measured, but you don't want it too thin or it won't adhere to the cookies! Drizzle on, let harden about 10 minutes, and you're good to go. For a more decadent icing, you can add melted butter.

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