Pumpkin onion cookies
6 servings
Ingredients
| Quantity | 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 | Egg | |
| 1 | cup | Stokleys canned pumpkin |
| 1 | teaspoon | Vanilla |
| 1 | cup | Chopped pecans |
Directions
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.