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| PUMPKIN SNICKERDOODLES | |
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| Tweet Topic Started: Nov 14 2012, 06:36 AM (237 Views) | |
| bionic4ever | Nov 14 2012, 06:36 AM Post #1 |
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I TALK TOO MUCH! LOL!
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Pumpkin Snickerdoodles Ingredients: For the cookies: 3 3/4 cups all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/4 tsp ground cloves 1 cup (2 sticks) unsalted butter, at room temperature 1 cup granulated sugar 1/2 cup light brown sugar 3/4 cup pumpkin puree 1 large egg 2 tsp. vanilla extract For the coating: 1/2 cup granulated sugar 1 tsp. ground cinnamon 1/2 tsp. ground ginger Dash of allspice Directions: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Beat in the pumpkin puree, then the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour. Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Mix together the sugar and spices for the coating in a small bowl. Roll the dough into balls and coat in the sugar-spice mixture. Place on the prepared baking sheet, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container |
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