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| Cranberry-Pumpkin Cookies |
"Soft, cake-like cookies."
Ingredients :
- half of cup butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup solid % pumpkin puree
- 2 1/four cups all-reason flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- half of teaspoon salt
- 1 cup fresh cranberries
- 1 teaspoon floor cinnamon
- 1 tablespoon orange zest
- half cup chopped walnuts
Instructions :
| Prep : 20M | Cook : 36M | Ready in : 32M |
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- Preheat oven to 375 ranges F (190 stages C). Grease cookie sheets.
- In a large mixing bowl, cream butter and sugar till mild and fluffy. Beat in vanilla, egg and pumpkin. Sift collectively the flour, baking powder, baking soda, salt and cinnamon; stir into aggregate till properly blended. Cut the cranberries in 1/2 and stir into combination along with the orange zest and walnuts. Drop via teaspoonfuls onto cookie sheets.
- Bake for 10 to 12 mins.
Notes :
- Reynolds® Aluminum foil may be used to hold food moist, prepare dinner it frivolously, and make clean-up less difficult.
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