Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCookies - Drop Cookies Pumpkin Gobs
Famous Authors (View All Authors)
Cookies - Drop Cookies Pumpkin Gobs Post by :tcrooks Category :Learning Kitchen Author :Unknown Date :January 2012 Read :634

Click below to download : Cookies - Drop Cookies Pumpkin Gobs (Format : PDF)

Cookies - Drop Cookies Pumpkin Gobs

1 stick Butter or Margarine, softened
1 cup Sugar
1 1/2 cups Pumpkin
2 Eggs
1/4 tsp Salt
2 tsp Baking Soda
1 tsp Baking Powder
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Cloves
3 cups Flour
3/4 cups Sour Milk
Buttercream filling (your favorite recipe)


Preheat oven to 350° F.

Cream butter and sugar very well.

Add pumpkin and beat until smooth.

Add eggs and scrape bowl.

Combine salt, soda, powder, cinnamon, nutmeg, cloves and flour.

Beat half of dry ingredients into batter.

Add sour milk and beat.

Add remaining dry ingredients and beat well.

Drop dough onto parchment sheets with two spoons or a cookie scoop.

With back of a spoon, spread out so gobs have a better spread.

Bake in a preheated oven at 350° until golden and very firm, cool and sandwich with buttercream filling.

Notes: With these tops will not be as brown as bottoms, so be sure to gently lift one and peek underneath. They freeze wonderfully, filled.

If you like this book please share to your friends :
NEXT BOOKS

Cookies - Drop Cookies Pumpkin Raisin Cookies Cookies - Drop Cookies Pumpkin Raisin Cookies

Cookies - Drop Cookies Pumpkin Raisin Cookies
1 Cup Brown Sugar 1 Cup canned pumpkin 1/2 C. Shortening 1 Teas. vanilla 2 Cups flour 1 Teas. Soda 1 Teas. baking pwd. 1/2 Teas. salt 1/2 Teas. Cinnamon 1/2 Teas. nutmeg 1 Cup raisins 1/2 Cup chopped nuts. Preheat oven to 350° F.Cream brown sugar and shortening. Add pumpkin and vanilla, mix well. Add all the dry ingredients to this mixture. Mix well. Add raisins and nuts. Drop onto greased cookie sheet, bake 350 degrees 12-15 minutes or till done.
PREVIOUS BOOKS

Cookies - Drop Cookies Pumpkin Drop Cookies Cookies - Drop Cookies Pumpkin Drop Cookies

Cookies - Drop Cookies Pumpkin Drop Cookies
From the back of a C & H Dark Brown Sugar package: 1 cup C & H Dark Brown Sugar, packed 3/4 cup (1 1/2 sticks) butter or margarine 2 eggs 1 cup canned pumpkin 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 cup raisins 1/2 cup chopped nuts Cream together sugar and butter. Beat in eggs. Mix in pumpkin. Combine dry ingredients. Blend into creamed mixture. Mix well. Stir in raisins and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake in
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT