CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
Cookies |
20 |
Servings |
INGREDIENTS
2 |
c |
Flour |
1 |
c |
Quick oats, un-cooked |
1 |
ts |
Baking soda |
1 |
ts |
Cinnamon |
1/2 |
ts |
Salt |
1 |
c |
Butter or margarine;softened |
1 |
c |
Brown sugar, packed |
1 |
c |
Granulated sugar |
1 |
|
Egg; slightly beaten |
1 |
ts |
Vanilla |
1 |
c |
Libby's solid-pack pumpkin |
1 |
c |
Semi-sweet morsels |
INSTRUCTIONS
Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and
salt; set aside. Cream butter; gradually add sugars, beating until light
and fluffy. Add egg and vanilla; mix. Alternate additions of dry
ingredients and pumpkin, mixing well after each addition. Stir in morsels.
For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet;
spread dough into a ghost shape using a thin metal spatula. Or make a qiuck
ghost pattern of heavy paper. Make 2 or three poses for realism. Bake 20-25
minutes, til cookies are firm and lightly browned.Remove from cookie
sheets; cool on racks. Spread with white royal icing. Trim brown face
features with tube-icing.
Source: Magazine, newsletter Oct '89 Dolores McCann BSWN00A
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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