ADVOCATE-TESTED RECIPE

Pumpkin Snickerdoodles

Yields 3 dozen small or 2 dozen large cookies. Recipe is by Teresa B. Day.

3 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 tablespoon pumpkin spice (1½ teaspoon cinnamon, ½ teaspoon ground ginger, ½ teaspoon nutmeg, ½ teaspoon allspice)

¾ cup granulated sugar + ¼ cup

¾ cup brown sugar

1 cup (2 sticks) butter, softened

1 large egg

1 cup fresh pumpkin puree (¾ cup canned)

1 teaspoon vanilla extract

1 teaspoon cinnamon

1. Heat oven to 400 F. Line with parchment or grease two cookie sheets.

2. In a large bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt and pumpkin spice. Set aside.

3. In a mixing bowl, cream together sugars, butter and egg at medium speed. Stir in pumpkin and vanilla on low.

4. Mix in dry ingredients one cup at a time until batter is blended completely.

5. In a shallow bowl, whisk together the cinnamon and remaining ¼ cup sugar.

6. Scoop out a ball of dough using a cookie scoop or spoon, then roll it in the cinnamon and sugar mixture. Repeat with each dough ball, placing each 2 inches apart on the cookie sheets.

7. Bake larger cookies for 12 to 14 minutes and smaller cookies or 8 to 10 minutes. Cool on a wire rack then serve. Store in an airtight container.


ADVOCATE-TESTED RECIPE

Cane Syrup Ginger Cookies

Makes 3 dozen. Recipe is by Teresa B. Day.

2¼ cups flour

2 teaspoons ground ginger

1 teaspoon baking soda

¼ teaspoon salt

1 cup (2 sticks) butter, softened

½ cup granulated sugar

½ cup brown sugar

1 large egg

¼ cup dark cane syrup

1 teaspoon vanilla extract

1. Heat oven to 350 F. Line with parchment or grease two large baking sheets.

2. Whisk together flour, ginger, baking soda and salt in a large bowl. Set aside.

3. In a large mixing bowl, cream together butter, sugars and egg. Slowly mix in syrup. Stir in vanilla.

4. Stir in dry ingredients one cup at a time, scraping the sides of the bowl. Dough will be slightly sticky.

5. Cover and chill 1 hour up to overnight.

6. Roll out to no more than ¼-inch-thick. Place on the baking sheets two inches apart.

7. Bake for 8 to 10 minutes or until just golden brown. Cool on racks and serve when ready. Store in an airtight container.