Pumpkin cookies

Ingredients for 1 servings:

• 2 cup(s) wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ tsp allspice, ground
• ½ tsp ground ginger
• 1 cup butter, softened
• 1 cup sugar
• 1 cup pumpkin flesh, canned, unseasoned or pumpkin, fresh, cooked
• 1 egg(s), size L
• Vanilla flavor, a few drops
• ½ cup nuts (pecans), chopped
• ½ cup walnuts, chopped
• 1 cup cranberries, dried
• 1 cup nuts, halved, pecans OR walnuts

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

makes about 30 pieces

A cup corresponds to the US unit of measurement “cup.” A “cup” has a volume of 237 ml. I use a large mug for measuring. There are also measuring cups that specify “cups.” The number of cookies you get from the recipe depends on how large the dough portions are, so the above amount is more of a guideline. Preheat the oven to 190°C (375°F). Sift the flour and mix it with the baking powder, baking soda, cinnamon, salt, and allspice in a separate bowl. In a mixing bowl, cream the butter and sugar until fluffy, add the pumpkin, vanilla, and egg, and knead well for about 1 minute. Add the flour and spice mixture to the remaining ingredients, a tablespoon at a time, and mix everything well. Stir in the chopped nuts and cranberries. Using a small tablespoon, place portions onto a baking sheet lined with parchment paper and flatten slightly with a spoon. Press a pecan or walnut half onto each portion. Bake for about 10 to 12 minutes, or until the cookies are golden brown.