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Measurements

PUMPKIN AND FRESH GINGER COOKIES

Yield: 2 Dozen

  • 1 1/4 c Packed light brown sugar
  • 1 c Pumpkin puree
  • 1 lg Egg
  • 2 tb Grated fresh ginger root
  • 2 tb Sour cream
  • 1 ts Vanilla
  • 1/2 c Unsalted butter softened
  • 2 1/4 c Flour
  • 1 ts Baking soda
  • 1 ts Baking powder
  • 1/2 ts Salt
  • 1/2 ts Cinnamon
  • 1 c Chopped walnuts
  • 1 c Currants or chopped raisins

Preheat oven to 350 and lightly grease cookie sheets. Combine sugar, pumpkin, egg, ginger, sour cream and vanilla in food processor. Process a smooth puree. Add the butter and process 8 more seconds. Mix the flour baking soda, baking powder, salt, and cinnamon. Stir the dry ingredients into the liquid in 2 stages just until blended. Fold in the walnuts and currants. Spoon tablespoons of dough on the baking sheets and bake for 15 minutes. The cookies will still be soft to touch when they are done. Cool on the sheet for two minutes then transfer to a rack to finish cooling. Note Do not substitute powdered ginger in the recipe as fresh ginger and powdered ginger are very different in flavor. From Farmers Almanac Cookie Lovers Calendar 1997


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