Wednesday, November 9, 2011

Cranberry-Pumpkin Cookies

Mmm. I made these the other day with some pumpkin I'd roasted and they are yummy! I modified the original recipe a bit (less butter and sugar, dried cranberries instead of fresh, whole-wheat flour) and they are delicious! They're a bit like these cookies, but with more complexity. A great autumn cookie.

Yield: 4 dozen
Original recipe credit:

1 cup dried cranberries
1/3 cup butter, softened
3/4 cup sugar
1 egg
1 cup pumpkin purée
1 tsp vanilla extract
1 cup whole wheat flour
1 1/4 cups white flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup walnuts, chopped

1. Preheat oven to 350°.
2. Place cranberries in a small bowl and cover with warm water. Let soak.
3. In a large mixing bowl, cream together butter and sugar until well combined. Add in egg, pumpkin, and vanilla, beating well to combine.
4. In a small bowl combine flours, baking powder, baking soda, cinnamon, and salt, stirring well with a whisk. Add flour mixture to pumpkin mixture; mix well.
5. Drain and squeeze excess water off of cranberries. Stir cranberries and walnuts into cookie dough. Drop cookie dough by tablespoonfuls onto cookie sheets. Bake at 350° for 10 minutes or until lightly brown.

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