Pumpkin onion cookies

Yield: 6 servings

Measure Ingredient
½ cup Finely chopped sweet onions
¼ cup Orange juice
2 cups Sifted unbleached flour
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Allspice
½ cup Butter
1 cup Brown sugar
1 \N Egg
1 cup Stokleys canned pumpkin
1 teaspoon Vanilla
1 cup Chopped pecans

Preheat oven to 350 degrees. In a small skillet, steam saute the onion in the orange juice until tender. Drain and set aside.

Discard any remaining juice. Sift the flour with the soda and spices. Reserve. Cream the butter with the sugar and egg until light and fluffy. Add the pumpkin and vanilla. Mix well. Slowly add the dry ingredients. Stir in the onion and nuts until completely mixed.

Drop by rounded teaspoonfuls 2 inches apart on a greased baking sheet. Bake for 12 to 15 minutes, until lightly browned around the edges. Cool on wire racks.

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