PUMPKIN RAISIN COOKIES
A wonderful cakelike pumpkin cookie that fills your kitchen with a heavenly smell and uses up leftover pumpkin.
Provided by Dawn Brown
Categories Fruits and Vegetables Vegetables Squash
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream the shortening and sugar until smooth. Add the egg, and vanilla; mix until fluffy. Stir in the pumpkin. Sift together the flour, baking soda, salt, pumpkin pie spice, and cinnamon; stir into the pumpkin mixture. Finally, stir in the raisins and walnuts.
- Drop cookie dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, cookies should be light brown around the edges. Brush with the spice glaze, and transfer to racks to cool.
- To make the spice glaze, mix confectioners' sugar with 2 tablespoons of warm water until there are no more lumps. Stir in the 1/2 teaspoon of cinnamon. If the glaze is too thick, add a little more water.
Nutrition Facts : Calories 687.6 calories, Carbohydrate 112.6 g, Cholesterol 31 mg, Fat 25 g, Fiber 4.3 g, Protein 8.1 g, SaturatedFat 5.3 g, Sodium 431.5 mg, Sugar 71.4 g
NO BAKE PUMPKIN, RAISIN, OATMEAL COOKIE RECIPE
Make and share this No Bake Pumpkin, Raisin, Oatmeal Cookie Recipe recipe from Food.com.
Provided by insulin resistant c
Categories Low Cholesterol
Time 10m
Yield 12 balls
Number Of Ingredients 8
Steps:
- Combine all the dry ingredients.
- Mix in the wet ingredients and roll into balls.
- Serve or refrigerate them for later consumption.
SPICED PUMPKIN-RAISIN COOKIES
Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies from Giada at Home for Food Network are sure to become one of your favorites.
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 23 to 26 cookies
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
- In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
- For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
- Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
NO-BAKE OATMEAL RAISIN COOKIES
From April Ashcroft's book titled "Whole Food Goodness." You can grind the oats in a coffee grinder or probably a Magic Bullet or something.
Provided by Anabanna
Categories Grains
Time 25m
Yield 15 cookies
Number Of Ingredients 6
Steps:
- Whirl rolled oats in food processor if needed to make fine flakes, then empty into a large bowl. Add seeds, ground almonds, raisins with soak water adn cinnamon to food processor and grind to a dough-like consistency. Add to oats and mnis well. Drop by spoonful onto a plate. Leave in balls or smash with a fork. Let chill until firm.
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