Tuesday, October 30, 2012

you must try these.







You know how after making a pumpkin-something recipe, you're usually left with a half-used can of pumpkin puree? Well maybe that's just me.

But I have the perfect recipe for you, if you're in the leftover pumpkin puree boat. It comes from Emma, who bakes up the most delicious treats and is kind enough to share the recipes with all of us.

Here's why they are good. Not only do these cookies use up the last of the can of pumpkin (you'll need 3/4 cup), but they are the perfect cakey-cookie. Some snickerdoodles are too butter, too rich, make you feel sick after eating one (or three). These are spicy, substantial, and oh-so delicious. The pumpkin is not overpowering, and you can smell the ginger in the coating just before you take a bite. My advice? Eat as many as you can without feeling sick right when they come out of the oven. My limit was three. You will not regret it. Also note, you will have to refrigerate the dough for at least an hour before shaping and baking. I was planning to make and eat these on Sunday night, not realizing there was refrigeration involved. I looked forward to coming home to them all day Monday!

emma's pumpkin snickerdoodles:



ingredients:

2 sticks butter, at room temperature
1 1/2 cups granulated sugar
3/4 cup pure pumpkin puree
1 large egg
2 teaspoons pure vanilla extract
3 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

rolling sugar:

1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice

directions:

in a large bowl, cream butter until fluffy.  add sugar and pumpkin puree and beat well.  mix in egg and vanilla, scraping down the sides of the bowl to incorporate all of the ingredients.  in a medium bowl mix together flour, baking powder, salt, and cinnamon.  beat flour mixture into butter mixture a little at a time until incorporated.

cover dough with plastic and chill at least one hour, or until dough becomes slightly firm.  when ready to bake, preheat oven to 350.  line baking sheets with parchment paper or spray with nonstick spray (I used Silpat silicon mats).  mix rolling sugar in a small bowl.

use a medium cookie scoop or large spoon to scoop out dough and roll into balls.  use your hands to roll the balls in the cinnamon sugar and make sure they're coated really well.  place 2 inches apart on the prepared baking sheets.  use a glass with a nice, flat bottom to dip in sugar and flatten the balls {don't forget this step!  they won't bake well without it}.

bake at 350 for 10-14 minutes, or until they are slightly firm to the touch (I found that 12 was just about perfect).  transfer to wire rack to cool completely.

yield: about 3 dozen (with my scoop, I got 3 dozen plus 9, I think my dough balls were about 2 inches?)






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