This is another unique, easy to make, and amazingly delicious recipe from Susie Fishbein. The recipe comes from her Kosher by Design - Entertains cookbook. I serve these parve Pumpkin Doodle Cookies, next to Chocolate Pecan Pie and Apple Pie, for dessert on Thanksgiving.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 cup (2 sticks) butter or margarine
- 1 1/2 cup sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 2/3 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
Preparation:
1. In the bowl of a mixer at medium speed, cream the butter or margarine with the sugar. Add the pumpkin and beat until combined.2. Add in the egg and vanilla.
3. In a separate bowl, with a fork, mix the cream of tartar, baking soda, salt and flour.
4. Slowly add it into the batter, you will have a sticky light orange colored batter.
5. Cover the bowl and place it in the refrigerator for an hour. If you are pressed for time, place it in the freezer for 15 minutes.
6. Preheat the oven to 350 degrees Fahrenheit.
7. Line 2 baking sheets with parchment paper.
8. In a small bowl, mix the 1/2 cup sugar with the cinnamon.
9. Using a small spoon, scoop up a spoonful of batter. Roll it into a ball between your hands.
10. Roll the ball in the cinnamon/sugar mixture and place on the prepared cookie sheets, 2 inches apart.
11. Bake 12-15 minutes.
TIP:
I substitute 1 1/2 teaspoon baking powder for the cream of tartar and baking soda.
I left the cookie dough in the fridge for a day before I got around to baking them.
SOURCE: Kosher by Design: Entertains, by Susie Fishbein. Recipe reprinted with permission from Mesorah Publications.
