Guest guest Posted October 31, 2005 Report Share Posted October 31, 2005 cronzen <truepatriot wrote: I've noticed that about pumpkin concoctions, i.e., that they are always fluffy or ultra-moist. How would one go about making *crispy* pumpkin cookies? ***** Hi Erin, I would think that the thing that makes crispy cookies is usually the fat (shortening, margarine, butter) in a cookie recipe, but I would venture a thought that if you took a crispy spice cookie recipe with a good amount of that kind of fat in it, and substituted pumpkin for the egg, you might just get that crispy pumpkin cookie. Anyone agree? Stef Argue not with dragons, for thou art crunchy and go well with brie. Quote Link to comment Share on other sites More sharing options...
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