| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 2 |
ts |
Baking powder |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Brown sugar |
| 1 |
ts |
Ginger powder |
| 1 |
ts |
Almond extract |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg; freshly grated if possible |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Pumpkin puree |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Blond raisins |
| 2 1/2 |
c |
Flour |
| 3/4 |
ts |
Baking soda |
INSTRUCTIONS
Whisk the eggs in a large bowl and blend together the butter, sugars,
almond extract, and lemon juice. Add dry ingredients and blend in the
pumpkin, then stir in the raisins. Drop by teaspoonfuls onto lightly
greased cookie sheet. Bake at 350º for 15 minutes.
NOTE: Recipe did not give serving size.
Recipe by Charlottes Garden Newsletter
Posted to MasterCook Digest by "Mega-bytes" <Mega-bytes@email.msn.com> on
Nov 24, 1998, converted by MM_Buster v2.0l.
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