Recipe - Pumpkin Drops (Cookies)

1 One half Sticks butter; at room
temperature
2/3 cup Packed light brown sugar
2 Eggs
1 One half teaspoon Vanilla extract
1 cup Canned or cooked fresh
pumpkin puree
2 cup Allpurpose flour
One half teaspoon Baking powder
One half teaspoon Baking soda
1 pn Salt
2 One half teaspoon Pumpkinpie spice
1 cup Chocolate chips
1 cup Chopped walnuts or pecans

Preheat oven to 375 degrees. In a large bowl beat together butter, brown
sugar, eggs and vanilla until light. Beat in pumpkin. Add flour, baking
powder, baking soda, salt and pumpkinpie spice, beating until blended.
Stir in chocolate chips and walnuts. Drop teaspoonfuls of batter 2 inches
apart on ungreased baking sheets. Bake until edges are golden, 10 to 12
minutes. Transfer cookies from baking sheets to a wire rack and cool. Yield
6 to 7 dozen 1 1/2inch cookies
To order Nathalie Dupree Cooks Everyday Meals from a WellStocked Pantry,
please call 18005821800.
Recipe By : Nathalie Dupree, TVFN

Posted to MCRecipe Digest V1 #240

Date: Wed, 9 Oct 1996 15:28:23 0700 (PDT)

From: patH phannema@wizard.ucr.edu

NOTES : Chicken Breast with Dried Apricots and Cranberries Company Cabbage

Dried Cranberry Pilaf

Pumpkin Drops (Cookies)