Tuesday, 15 September 2015

Pumpkin Snickerdoodle Cookies




Pumpkin Snickerdoodle Cookies
•1 and 1/2 cups granulated sugar
•1/2 cup butter, softened
•1/2 cup vegetable shortening
•2 large eggs...
•3/4 cup pumpkin puree
•2 and 3/4 cups all-purpose flour
•2 teaspoons cream of tartar

•1 teaspoon baking soda
•1/4 teaspoon salt
•1/4 cup sugar for topping
•2 teaspoons ground cinnamon for topping
1.With your mixer, cream together sugar, butter and shortening. Add in eggs and mix well.
2.In a separate large bowl, sift together flour, cream of tartar, baking soda, and salt.
3.Combine the wet ingredients into the dry and mix until all of the ingredients are incorporated together.
4.Stir in 3/4 cup pumpkin puree.
5.Place the dough in the freezer to chill for about 90 minutes. If you do not chill the dough, these cookies will not turn out right.
6.Pre-heat your oven to 350 degrees / 176C.
7.In a small bowl combine 1/4 cup sugar with 2 teaspoons ground cinnamon.
8.Measure 1/4 cup cookie dough and use your hands to roll into a ball. Roll the ball around in the cinnamon sugar mixture.
9.Place the balls of cookie dough on ungreased baking sheets.
10.Bake for about 18-20 minutes. When just the edges of the cookies start to brown, you know they are done. The middle part of each cookie is going to appear undercooked. This is what you want.
11.Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. As the cookies cool, they will lose the appearance that make them look like they are undercooked. Make sure to allow the cookies to cool completely!
12.Store leftovers in an air-tight container.

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