| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Finely chopped sweet onions |
| 1/4 |
c |
Orange juice |
| 2 |
c |
Sifted unbleached flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Allspice |
| 1/2 |
c |
Butter |
| 1 |
c |
Brown sugar |
| 1 |
|
Egg |
| 1 |
c |
Stokleys canned pumpkin |
| 1 |
ts |
Vanilla |
| 1 |
c |
Chopped pecans |
INSTRUCTIONS
Preheat oven to 350 degrees. In a small skillet, steam saute the onion in
the orange juice until tender. Drain and set aside. Discard any remaining
juice. Sift the flour with the soda and spices. Reserve. Cream the butter
with the sugar and egg until light and fluffy. Add the pumpkin and vanilla.
Mix well. Slowly add the dry ingredients. Stir in the onion and nuts until
completely mixed. Drop by rounded teaspoonfuls 2 inches apart on a greased
baking sheet. Bake for 12 to 15 minutes, until lightly browned around the
edges. Cool on wire racks.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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