Fall is in the air and you are seeing pumpkins everywhere! Grocery store, craft shops, road side stands and even recipes are featuring these colorful squash. Here is a twist on a family favorite - Snickerdoodles - with a little pumpkin, a dash of spice and you have the perfect fall treat to accompany that cup of warm cider or tea. Enjoy! Ingredients:
Directions:
1. Preheat oven to 375 and line cookie sheets with parchment paper or silicone mats. 2. Blend sugar and Crisco until fluffy using a hand or stand mixer. Add the pumpkin puree, egg and vanilla and mix until fully incorporated. 3. In a separate bowl add all the dry ingredients and stir till combined. Gradually add the dry ingredients to the mixing bowl (1 cup at a time) until all the dry ingredients are incorporated. Don't over mix! 4. Drop rounded teaspoons of dough into a shallow bowl filled with the sugar topping mixture. Roll the dough around until each ball is covered in the topping. Place on your cookie sheet and flatten slightly with you fingers or the bottom of a glass. 5. Bake for 9-10 minutes until just crispy on the outside and soft on the inside. Cool on a wire rack and enjoy!
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GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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