Friday, January 18, 2008

Ginger Cookies

Ginger Cookies (with Pumpkin)
Created by Jessica Seinfeld
Makes 24 cookies
These festive cookies are perfect for the holidays…and any time of the year!

2 1/2 cups all-purpose flour
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
2 tsp. baking soda
3/4 cup trans fat-free margarine spread, room temperature
1 cup sugar
1 large egg*
1/2 cup pureed pumpkin (solid pack pumpkin in a can), room temperature
1/3 cup of molasses
1/4 cup sugar
1 tsp. cinnamon

Preheat the oven to 350°. In a small bowl, mix together the flour, spices, salt and baking soda. In a large mixing bowl, beat the margarine spread, sugar, egg and pumpkin until smooth and fluffy. Add the molasses. Slowly, add the dry ingredients to form a smooth, soft dough. Prepare the topping by mixing the cinnamon and sugar together into a small bowl. Drop teaspoonfuls of dough onto a lightly greased cookie sheet. With a teaspoon or your fingers, sprinkle the cinnamon sugar topping over each cookie before baking. Bake for 10 to 12 minutes. For crispier cookies, bake a little longer. Cool on wire racks.

* For chewier cookies, add an additional egg.

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