I've realized I cook and bake as I do all things in life: very slowly with a lot of emphasis on process and method, followed by super awkwardness towards any praise or goodwill I receive in regards to the finished project. This recipe is a strong example, but I'm sure an advanced baker could whip these up in no time. It's taken from a Mrs. Field's cookie book and I found it online here, but I have included my (quite possibly pointless) step by steps. Here goes my most complimented recipe:
Pumpkin Harvest Cookies
2 sticks (1 cup) unsalted butter (if you're going to brown it, add an extra couple of tablespoons)
2 1/2 cups all-purpose flour (All of our flour is mixed together, I typically end up using wheat flour)
1 teaspoon pumpkin pie spice (Trader Joe's has a really good and inexpensive one )
1/2 teaspoon baking soda
1 1/2c (packed) dark brown sugar
1 cup solid-packed unsweetened pumpkin puree (follow my lovely roommate's instructions to make your own)
2 large eggs
1 Tablespoons vanilla extract
10 oz white chocolate, coarsely chopped (I just use white chocolate chips, feel free to throw in the whole bag)
1 cup pecan halves and pieces, toasted
Yield: About 3 dozen.
- Set everything out for it to be room temperature. Possibly pointless, but after a few mishaps I swear by it.
- Brown that butter. I went off of this recipe. It has a great color guide. Once again, possibly pointless and may be omitted, but it smells awesome and adds a nutty flavor. I brown and then throw the butter back in the fridge or freezer a little so it gets more solid.
- In a small bowl, combine flour, pumpkin pie spice, and baking soda. I usually sift the flour (pointless), but sometimes weird flakes come out of the wheat flour.
- In another bowl, cream butter and sugar. Add in the eggs and vanilla, then the pumpkin puree. Next comes the flour mixture. Stir/beat just til combined. Stir in the chocolate and pecans.
- Throw it in the fridge, but just for a little. It makes it easier to drop onto cookie sheets and it makes it so they don't spread out as much.
- Preheat to 300 F. I seriously wait til this point to do this, unless it's cold outside...
- Finally spoon out the dough, roll into balls, and place a couple inches away from each other on an ungreased cookie sheet. Bake for 20-22 minutes, or until it's brown around the edges.
- Enjoy and share!
These pumpkin cookies are often requested by my coworkers and great to take to a party. Hope this recipe stands a good introduction to blog for me. For the first time ever this week I'm creating my own recipe so I'll be sure to report back, good, bad, or otherwise.
Yay, finally! These look really good.
ReplyDelete