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CATEGORY CUISINE TAG YIELD
Eggs, Grains Dupree 72 Servings

INGREDIENTS

1 1/2 Sticks butter, at room
temperature
2/3 c Packed light brown sugar
2 Eggs
1 1/2 t Vanilla extract
1 c Canned or cooked fresh
pumpkin puree
2 c All-purpose flour
1/2 t Baking powder
1/2 t Baking soda
1 pn Salt
2 1/2 t Pumpkin-pie spice
1 c Chocolate chips
1 c Chopped walnuts or pecans

INSTRUCTIONS

Preheat oven to 375 degrees. In a large bowl beat together butter,
brown sugar, eggs and vanilla until light. Beat in pumpkin. Add  flour,
baking powder, baking soda, salt and pumpkin-pie spice,  beating until
blended. Stir in chocolate chips and walnuts. Drop  teaspoonfuls of
batter 2 inches apart on ungreased baking sheets.  Bake until edges are
golden, 10 to 12 minutes. Transfer cookies from  baking sheets to a
wire rack and cool. Yield 6 to 7 dozen 1 1/2-inch  cookies To order
Nathalie Dupree Cooks Everyday Meals from a  Well-Stocked Pantry,
please call 1-800-582-1800. Recipe By : Nathalie  Dupree, TVFN  Posted
to MC-Recipe Digest V1 #240  Date: Wed, 9 Oct 1996 15:28:23 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>  NOTES : Chicken Breast with Dried
Apricots and Cranberries Company  Cabbage  Dried Cranberry Pilaf
Pumpkin Drops (Cookies)

A Message from our Provider:

“All suffering can be traced back to people disobeying God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 40
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 8.6mg
Sodium: 35.1mg
Potassium: 20.6mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: <1g
Protein: <1g


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