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2008
SOFT GINGER MOLASSES COOKIES
by blackgoldfish
(via)
3/4 c. butter
1 c. light brown sugar, packed
1 egg
1/4 c. molasses
2 1/4 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
Granulated sugar
Cream butter and sugar; add egg; mix. Add remaining ingredients and mix well. Make into balls the size of walnuts and roll in granulated sugar. Bake at 375 degrees for 9 minutes. These cookies will be very soft to the touch. They harden somewhat when they cool. Do Not Overbake or the cookies will be hard.
Pumpkin Pecan Chocolate Chunk Cookies
by blackgoldfish
Pumpkin Pecan Chocolate Chunk Cookies
2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks
Whisk together flour and pumpkin pie spice. Set aside.
In a large mixing bowl, cream butter.
Add both sugars and beat until light and fluffy.
Add vanilla.
Add eggs one at a time and beat until combined.
Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.
Stir in chopped pecans and chocolate chunks.
Drop on cookie tray lined with parchment paper.
Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies.
Let cool.
2006
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2005
1
(5 marks)
