The cover of the Tri-City Herald's Food & Wine section Dec. 16 will feature a variety of gingerbread recipes. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Pumpkin Spice Cookies
These slightly spicy, soft, chewy, cake-like cookies are a perfect fall treat.
Makes about 4 dozen
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Preheat oven to 350 degrees
Cookie sheets, lined with parchment paper
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 can solid pack (purée) pumpkin
1 cup chopped pecans
1 cup confectioner's (icing) sugar
1 to 2 tablespoons half-and-half (10%) cream or milk
1/2 teaspoon maple flavoring
Cookies: In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt until well combined. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla. Add pumpkin and stir until well combined. Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in pecans.
Using a cookie scoop or spoons, drop tablespoonfuls (15 mL) of dough about 2 inches (5 cm) apart on prepared baking sheets. Bake one sheet at a time, in preheated oven for 12 to 15 minutes or until edges start to turn lightly golden.
Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
Icing: In a small bowl, combine confectioner's sugar, 1 tablespoon (15 mL) of the cream and maple flavoring. Using a small whisk or a fork, blend until icing is smooth and thin enough to drizzle from a fork. Add more cream as needed to achieve the right consistency. Drizzle icing over cooled cookies.
From: 400 SENSATIONAL COOKIES by Linda J. Amendt.