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| Cranberry-Pumpkin Cookies |
"Soft, cake-like cookies."
Ingredients :
- half of cup butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup stable % pumpkin puree
- 2 1/four cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- half of teaspoon salt
- 1 cup clean cranberries
- 1 teaspoon floor cinnamon
- 1 tablespoon orange zest
- half of cup chopped walnuts
Instructions :
| Prep : 20M | Cook : 36M | Ready in : 32M |
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- Preheat oven to 375 degrees F (a hundred ninety levels C). Grease cookie sheets.
- In a big mixing bowl, cream butter and sugar until mild and fluffy. Beat in vanilla, egg and pumpkin. Sift collectively the flour, baking powder, baking soda, salt and cinnamon; stir into aggregate till nicely mixed. Cut the cranberries in half and stir into combination at the side of the orange zest and walnuts. Drop with the aid of teaspoonfuls onto cookie sheets.
- Bake for 10 to twelve mins.
Notes :
- Reynolds® Aluminum foil may be used to keep meals moist, prepare dinner it lightly, and make easy-up less complicated.
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