Habanero pumpkin nut cookies
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Pumpkin, canned |
| ¾ | cup | Sugar, brown, light |
| ½ | cup | Sour cream |
| 1 | Eggs; beaten | |
| 1 | teaspoon | Vanilla |
| 1 | cup | Raisins, seedless |
| ½ | cup | Walnuts; chopped |
| 1½ | cup | Flour, all-purpose |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Chiles, habanero, ground |
| ¼ | teaspoon | Allspice |
| ¼ | teaspoon | Nutmeg |
Directions
HEAT SCALE = MEDIUM
Preheat the oven to 350 degrees. Combine the pumpkin, sugar, sour cream, and vanilla and mix well. Stir in the raisins and the walnuts.
Sift the dry ingredients together. Stir the dry ingredients into the pumpkin mixture until just mixed. Drop a Tablespoon of the dough onto a lightly greased cookie sheet. Bake for 15 minutes or until lightly browned.
Source: Chile Pepper Magazine June 1993 From The Cookie Lady's Files on GEnie, reposted by DonW1948@...