Pumpkin Cookie Treats not Tricks

It’s night. Inside is illuminated by a single dim light. You’re alone. You’ve pulled yourself into a ball — arms wrapped around knees, a blanket shrouding all. Your eyes, pupils dark, have again wandered over to the sliding glass door to try and see the shadowy outlines of items outside that can’t be seen. You’ve already braved walking over there once in order to pull the blinds closed. What can’t be seen doesn’t exist, right? They don’t close out the sounds, though. There’s the clattering of some thing falling. But, why, what…who made it fall?

You shelter further into your spot on the couch. Turn your eyes back to the TV. The TV that has created your spot in this place of terror. Warnings and prior experiences ignored you have decided to watch a scary movie by yourself.

The floor-length blinds sway and rattle against themselves. It must have been the cat. Only, she’s unaware of the terror and happily crunching her food. It must be some unexplained effect of  waves that’s causing the circulating air to reach those blinds when before they hadn’t. Right? Only science never wins in a horror movie. Are you in one?

Pumpkin cookies
adapted from Land O’Lakes

Notes first this time. I don’t know why I again was tempted by frosting. It’s becoming quite the perverse battle. I used to keep my distance. But, now that I am so consistently beaten in battle I can’t stop myself from again poking that sugar concoction. The frosting story is longer than I care to share so I will just say I wish I had stuck with my fruit juice glaze – I was going to do orange this time. Bad, Brynne.

Second set of notes. It is a good idea to be aware of ingredients when baking and shopping. I ran out of all-purpose flour. My substitution choices were white whole-wheat and what was either whole-wheat pastry or whole-wheat flour. I chose the mystery flour.

Third set of notes. The wheat flour gives a slightly grainy texture, but the flavor is kind of good. So, it’s probably a pretty good cookie when made with the correct flour.

1 cup butter, softened
½ cup sugar
1 egg
1/3 cup pumpkin
1 teaspoon vanilla
2 ¾ cups flour, ALL-PURPOSE
1 ½ teaspoons cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
¾ teaspoon baking powder
pinch salt

Beat the butter and sugar until creamy. Beat in the egg, pumpkin and vanilla until well-mixed. Beat in the flour and all the remaining ingredients. Divide in half. Wrap each half in plastic wrap and flatten in to a disc. Refrigerate until firm – this takes a few hours. I let it sit overnight.

Place one half of the dough on a well-floured surface. Roll out. Flouring often to keep from sticking. Cut out cookies. Place on ungreased baking sheet. Bake at 375° about 10 minutes until the cookies are slightly browned around the edges. Place on cooling rack to cool. Repeat with the other disc.

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