| 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 |
ts |
Vanilla extract |
| 1 |
c |
Canned or cooked fresh pumpkin puree |
| 2 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
pn |
Salt |
| 2 1/2 |
ts |
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)
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