Pumpkin Cookies

Friday is usually a great day. Not for Sue. She is out sick with a cold. That’s a bummer but not surprising since there is a lot of nasty stuff floating in the air these days. Here’s to Sue for a quick recovery so hopefully she can enjoy some part of the weekend.

Note to Sam: It was SO a cold! Allergies… HA! 👿

Something sweet….

This time of year, fresh pumpkins, and all sorts of squash recipes come to mind. Not to mention the abundance of apples. Makes your mouth water thinking of all those wonderful dishes.

The following recipe was from one of my favorite books “Adirondack Cookbook” and on page 181, you will find a terrific Pumpkin Cookie recipe by Claire R. Cook of Bloomingdale, New York. Claire? Are you out there, Claire?

Since we were going to do some food shots in Photog. class, I decided this recipe would be pretty neat to work with. It’s a slightly orange cookie and I made a few changes to my liking from the original recipe, such as adding Butterscotch chips instead of chocolate chips. In my mind, the butterscotch works well with the spicy pumpkin.

Makes 4 Dozen Cookies

1 cup Unsalted Butter
1 egg
3 cups All Purpose flour
1 tsp Pumpkin Pie Spice
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups granulated sugar
1 cup Pumpkin (NOT PIE FILLING)
1/2 cup Finely Chopped Walnuts
1 cup Butterscotch Chips

Preheat oven to 350 F.

Cream butter and sugar. Add the egg. Add the pumpkin.

Mix the dry ingredients together and slowly add to the butter-sugar mixture. Blend well. Mix in carefully, the walnuts and butterscotch chips.

Drop by TBS on greased cookie sheets and bake 12- 15 minutes. The cookie has a cake like texture and the flavors really come together the next day. Enjoy.

An all time never fail party favorite..BROWNIES. We were having fun with food photography in class last night and I brought some basic brownies. Doesn’t everyone love brownies? They are a never fail treat.