 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
|
An old recipe I just came across again tonight. I use to make these all the time and my family just loved them. Ingredients:
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground allspice |
1 cup butter, softened |
1 cup sugar |
1 cup solid pack pumpkin |
1 egg |
1 teaspoon vanilla |
1 cup chopped pecans |
1 cup dried cranberries |
36 pecan halves |
Directions:
1. Preheat oven to 375 degrees. Combine flour, baking powder, cinnamon, baking soda, salt and allspice in medium bowl.
2. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in pumpkin, eff and vanilla. Gradually add flour mixture. Beat at low speed until well blended. Stir in chopped pecans and cramberries.
3. Drop heaping tablespoons of dough 2 inches apart onto ungreased cookie sheets. Flatten slightly with back of spoon. Press one pecan half into center of each cookie.
4. Bake 10 to 12 minutes or until golden brown. Let cookies stand on cookie sheets 1 minute, transfer to wire racks to cool completely. Store tightly covered at room temperature. Freeze up to 3 months.
|
|