This lovely cookie I found on allrecipes.com. I was looking for a nice way to use my Libby jar of pumpkin purée and I really enjoyed the melting fudge-like texture of the dough and the mixed spices.
- Fine flour, 180g
- Baking powder, 1 tsp
- Baking soda, 1tsp
- Ground cinnamon, 2 tsp
- Ground nutmeg, ½ tsp
- Ground cloves, ½ tsp
- Salt, ½ tsp
- Butter, 125g
- Icing sugar, 90g
- Pumpkin purée, canned, 100g
- Egg, 1
- Vanilla extract, 1 tsp
Mix the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, salt.
Preheat the oven to 175 degrees.
Cream the butter and icing sugar. Add the flour and spices mix.
Drop ball shaped portions of the dough on greaseproof paper and reserve in the fridge for 30 min if possible – it will help them retain their shape.
Bake for 15 to 20 min then let them cool and drizzle some icing over them (icing sugar mixed with a few drops of lemon) or just dust in icing sugar.
If you do not have pumpkin puree, you can replace with unsweetened chestnut puree. The nice spicy edge of this cookie is made even nicer by the fact is is not over sweet. The icing sugar does also improve the texture and makes the dough very fudgy and melting.
Enjoy those cookies with a nice cup of tea. That is my favourite British expression: not just any cup of tea but a “nice cup of tea”! Cures all ills – might even work on my nasty cold…