My Little Chef Angelina!!!

Here is the Yummy recipe for the Pumpkin Cookies I spoke about last week.

Chewy Pumpkin Cookies

Ingredients
· 1 cup (250 mL) butter
· 1/2 cup (125 mL) granulated sugar
· 1/2 cup (125 mL) brown sugar
· 1 egg
· 1 cup (250 mL) pumpkin puree (canned or homemade)
· 1 cup (250 mL) all purpose flour
· 1 cup (250 ml) whole wheat flour
· 2 tbsp ground flax meal
· 1 tsp. (5 mL) cinnamon
· 1/2 tsp. (2 mL) ground ginger
· 1/2 tsp. (2 mL) baking powder
· 1/4 tsp. (1 mL) baking soda
Cooking Instructions
1. In a large mixing bowl, beat the butter with the granulated sugar and brown sugar until creamy, scraping down the sides once or twice. Add the egg and beat until well mixed, then add the pumpkin puree and continue beating for about a minute.
2. In another bowl, stir together the flour, cinnamon, ginger, ground flax, baking powder and baking soda. Add this mixture to the butter mixture in two or three portions, beating well after each addition. Refrigerate dough for about 1 hour or until firm enough to handle.
3. Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet or two with parchment paper.
4. By hand, roll the dough into 1 to 1-1/2 inch balls. Place on the cookie sheet about 1-inch apart. Bake for 10 to 12 minutes or until bottom is lightly browned and cookie is springy but firm. Remove from cookie sheets and let cool completely.
Servings: Makes 3-1/2 dozen.

Enjoy!!!

Yours in good health,

Lori