They include:
- pizza
- hard-boiled eggs
- creamy scalloped potatoes
- cake doughnuts
- apple pie
Today, I went searching for a pumpkin cookie recipe that I had made several years ago with semi-sweet chocolate chips. After checking my recipe box without success, I finally pulled the Betty Crocker cookbook out -- and there it was (unmarked - go figure).
I just finished making the cookies, and my daughter just tried them. She was skipping around the kitchen saying that we need to call them Chocolate Chip-Pumpkin buttons, since they don't spread -- and end up just the size of my Pampered Chef scoop. I think I'll make that notation in the margin of my cookbook. I like to take notes there so I remember successes and failures, or things I did differently.
Here is our version of Betty's cookies:
Chocolate Chip-Pumpkin Buttons
{soft cake-like cookies}
1 c. sugar
1 c. canned pumpkin
1/2 c. margarine
1 T. grated orange peel
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
*1/2 c. semi-sweet chocolate chips
(or maybe a shake or two more...)
Heat oven to 375F. Mix sugar, pumpkin, margarine, and orange peel (I used dried peel because that's what I had on hand). Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in chocolate chips.
Drop by tablespoonfuls** onto ungreased stone. Bake until light brown, about 10 minutes. I let cool on stones for 5 minutes, and then move to cooling racks.
* Betty recommends a chip-free version with 1/2 c. raisins and 1/2 c. chopped nuts, but that's not how we roll. She also recommends the addition of a "Light Brown Glaze," but the chocolate chips add just enough gooey sweetness for us.
Sally, Thank you for linking up to the Cookie Exchange. Your cookies look amazing...we only wish they were baking in our ovens right now!
ReplyDeleteHave a wonderful holiday!
~Chris Ann & Kristin