It. Is. COOKIE TIME!

That's right.

Cookie time.

(Or biscuit, depending on where you are.)


Now, you may be thinking WHY ARE YOU GIVING US FOOD-MAKING-DIRECTIONS? (Recipes)
What does that have to do with writing?

1. Writers like food. Especially cookies.

2. Its my blog. If you don't like it, you can leave

(Please don't leave me)


Anyway, this particular cookie (biscuit) is a favorite of mine.

Seriously. I made it so many times last year that sixteen year old me had the recipe memorized.
(Unfortunately, seventeen year old me has forgotten. oh well.)

PUMPKIN SNICKERDOODLES

1 Cup unsalted butter, at room temperature
1 Cup granulated sugar
1/2 Cup light brown sugar
3/4 Cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg

For coating:
1/2 Cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ginger
dash of allspice

1. In electric mixing bowl, beat butter and sugar until light and fluffy. Stir in pumpkin puree, then beat in egg and vanilla

2. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg. With mixer on low, gradually add dry ingredients to wet ingredients. Stir until fully incorporated. Cover and chill for at least one hour.

3. Preheat over to 350 degrees. Line baking sheets with parchment paper. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll in coating mixture. Set on cookie sheet about 2 inches apart from each other. Take a bottom of a flat drinking glass and dip it into water, and then the coating mixture and THEN use it to slightly flatten the dough balls. Re-coat the bottom of the glass as needed.

4. Bake cookies for 12-14 minutes or until baked through. Let cool for five minutes and....oh who are we kidding? We all know you're just going to snarf them while they're still hot and burn your face.


-M.K.-