Pumpkin Cookies Erin

[Guest guest]

Good idea, Stef. i think that might just work.

 

i have this one ginger spice cookie recipe that

is crunchy on the outside, but moist on the inside.

Part of the crispness comes from rolling the cookie

dough in granulated sugar before placing them

on the baking sheet. The recipe calls for applesauce,

but i think substituting pumpkin would make a fine

cookie.

 

Here is the recipe repost:

 

Ginger Crinkles

 

1 cup soy margarine, softened

1 1/2 cups granulated sugar

1/4 cup applesauce

2 Tbs dark corn syrup

1/2 cup molasses

3 1/2 cups all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp salt

*1/4 cup granulated sugar, for coating

 

1. Preheat the oven to 375 degrees. Measure the first

5 ingredients into a large bowl. Beat with electric mixer

on low speed until just blended. Beat on medium speed

until smooth

 

2. Add the next 6 ingredients. Stir with a mixing spoon

until moistened. Roll into 1 1/2 inch balls

 

3. Put the second amount of sugar in a small bowl.

Roll the balls in the sugar until completely coated.

Arrange the balls 2 inches apart on an ungreased

cookie sheet. Bake in oven for 12 minutes. Remove

from oven and allow to set on cookie sheets for 2

minutes before removing them to a wire cooling rack.

 

Yield: about 3 1/2 dozen cookies

 

~ pt ~

 

Got no check books, got no banks,

Still I'd like to express my thanks.

I got the sun in the mornin'

And the moon at night.

~ Irving Berlin

~~~*~~~*~~~*~~~>

, steff davidson <steffdav46>

wrote:

> 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