Recipes
Recipe: Pumpkin cranberry cookies
Recipe: Pumpkin cranberry cookies
Recipes
Recipe: Pumpkin cranberry cookies
Don’t feel like making a pie for the
Thanksgiving table? These cookies are an easy alternative and they absolutely fill the house with the aromas of the season. They are good keepers so you can make them a couple of days ahead to save time on that monumental cooking day.
Ingredients
Directions
1 Preheat the oven to 350ºF.
2 Line two baking sheets with nonstick silicone baking mats or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
3 Combine the flour, baking powder, baking soda, and salt in a bowl. Add the cinnamon, nutmeg, and cloves and sift all together into a mixing bowl. Set aside.
4 Put the butter in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed. Add the sugar, increase the speed to medium, and beat for about 4 minutes, or until light and fluffy. Beat in the vanilla. Add the egg, beating to incorporate, then add the pumpkin puree and beat to blend well.
5 With the motor running, slowly add the dry ingredients, beating to combine. When the dough is just blended, remove the bowl from the mixer and scrape the paddle clean. Stirring with a wooden spoon, beat in the cranberries until evenly distributed.
6 Using a tablespoon or small ice-cream scoop, place rounded mounds of the dough, about 2 inches apart, on the prepared baking sheets. Place in the oven and bake for about 10 minutes, or until set in the center and lightly colored around the edges. They should feel cakelike and the center should spring back when lightly touched.
7 Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool. Store, airtight, at room temperature.
Makes about 4 dozen cookies.
BUY THIS BOOK
Excerpted from Milk & Cookies by Tina Casaceli. Copyright 2011 by Chronicle Books. Photography by Antonis Achilleos. Excerpted with permission by Chronicle Books. All rights reserved.
Ingredients
- 2 cups (8 ounces) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ tablespoon plus 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 cup (8 ounces) unsalted butter, at room temperature
- 1 cup (7 ounces) sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 1 cup (8 ounces) pumpkin puree
- 1 cup (6 ounces) fresh cranberries
Directions
1 Preheat the oven to 350ºF.
2 Line two baking sheets with nonstick silicone baking mats or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
3 Combine the flour, baking powder, baking soda, and salt in a bowl. Add the cinnamon, nutmeg, and cloves and sift all together into a mixing bowl. Set aside.
4 Put the butter in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed. Add the sugar, increase the speed to medium, and beat for about 4 minutes, or until light and fluffy. Beat in the vanilla. Add the egg, beating to incorporate, then add the pumpkin puree and beat to blend well.
5 With the motor running, slowly add the dry ingredients, beating to combine. When the dough is just blended, remove the bowl from the mixer and scrape the paddle clean. Stirring with a wooden spoon, beat in the cranberries until evenly distributed.
6 Using a tablespoon or small ice-cream scoop, place rounded mounds of the dough, about 2 inches apart, on the prepared baking sheets. Place in the oven and bake for about 10 minutes, or until set in the center and lightly colored around the edges. They should feel cakelike and the center should spring back when lightly touched.
7 Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool. Store, airtight, at room temperature.
Makes about 4 dozen cookies.
BUY THIS BOOK
Excerpted from Milk & Cookies by Tina Casaceli. Copyright 2011 by Chronicle Books. Photography by Antonis Achilleos. Excerpted with permission by Chronicle Books. All rights reserved.
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