Pumpkin & Fresh Ginger Cookies
Description
This International dessert features Packed light brown sugar, Pumpkin puree, Egg, Sour cream, Vanilla. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
Preheat oven to 350 and lightly grease cookie sheets. Combine sugar, pumpkin, egg, ginger, sour cream and vanilla in food processor. Process a smooth puree. Add the butter and process 8 more seconds. Mix the flour baking soda, baking powder, salt, and cinnamon. Stir the dry ingredients into the liquid in 2 stages just until blended. Fold in the walnuts and currants. Spoon tablespoons of dough on the baking sheets and bake for 15 minutes. The cookies will still be soft to touch when they are done. Cool on the sheet for two minutes then transfer to a rack to finish cooling. Note Do not substitute powdered ginger in the recipe as fresh ginger and powdered ginger are very different in flavour. From Farmers Almanac Cookie Lovers Calendar 1997
-
Grated fresh ginger root
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1637.9kcal
- % Daily Value *
- Total Fat 69.2g107%
- Saturated Fat 21.0g105%
- Cholesterol 161.7mg54%
- Sodium 2707.9mg113%
- Total Carbohydrate 237.9g80%
- Dietary Fiber 10.9g44%
- Sugars 122.3g
- Protein 29.0g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
amp, baking, blending, brown, butter, chopped, cinnamon, cookies, cream, currants, dessert, egg, flour, fresh, ginger, international, light, packed, powder, pumpkin
