Friday, October 13, 2017
Fall Tastes like Pumpkin and Apples
Halloween decorations. Every year I bake 1-2 batches of pumpkin cookies from The Official Millbrook 1010/Greg 1010 Cookbook, compiled by my college "suities" E.F., C.M., and I. (One of three extant copies pictured at left.) The original recipe calls for icing, but I find them sweet enough. Instead, I add raisins. The texture is spongy and cake-like, and they taste particularly good warm, with hot apple cider from a local orchard. Here's how to make the cookies:
First, take out the butter! It never fails that I sift the dry ingredients and then pull rock-hard butter out of the fridge. Or worse, like today, discover that we are out of the creamy yellow stuff and have to send Dear Husband to the Co-op. He wants to bake Kirchenkuchen next week, so he was going to need some anyway. (Fall tastes like plums, pears, and cherry pie/cake to him.)
Pre-heat the oven to 350 degrees Fahrenheit.
Sift together 2 1/2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 2 tsp cinnamon (be generous!), 1/2 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp salt.
Cream 1/2 cup butter and 1 1/2 cups granulated sugar. Add 1 tsp vanilla, 1 egg, and 1 can pumpkin, which DH sweetly bought for me without my asking, because he knew it was in season.
Mix wet and dry ingredients. Add raisins to taste. Drop on a cookie sheet with a spoon and bake for 15-20 minutes. You know the cookies are done when they are slightly tacky on top. Cool on a rack. They keep well in the refrigerator and can be frozen for later. Heat 10-15 seconds in the microwave before enjoying with the fall-themed beverage of your choice.