Sure, why not look for some new ideas for Holiday cookies? I mean, there are other things to make besides butter cookies and gingerbread--so many that we have to pick our recipes carefully or give up and buy them. There are a lot of very good cookies out there for sale, but I spent some time searching for ideas and I am ready to share them before we go too far and start baking and filling our freezers with the same cookies we made last year.
I have some perennial favorites, of course, but actually there are only two recipes that I don't want to skip: Thumbprint Cookies from my aunt and Pecan Ladyfingers from my mother. Everything besides those two are negotiable, so let's start with a pumpkin cookie.
When I experimented with these, it was the first time I used pumpkin puree to make cookies. I have made Pumpkin Gingerbread, and it is amazing, but these cookies are definitely worth making a change in your list of cookies for the Holiday season. We can always make something chocolate, some butter cookies, cutouts (sugar cookies and gingerbread people), and maybe something that comes close to fruitcake if you like it. I do like it a lot, but so much so that I would prefer to buy outstanding fruitcake from one of the many companies that specialize in it. I have tried to make fruitcake, and mine is really not as good as some of the specialty companies, to be honest.
So let's try some drop cookies with the flavor of pumpkin, spice and white chocolate and see how far it gets us, as we used to say in Illinois when I was growing up.
PUMPKIN HARVEST COOKIES
2 cups all- purpose or Spelt flour
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
2 sticks butter at room temperature
1-1/2 cups golden brown sugar
1 cup pumpkin puree
2 large eggs at room temperature
1 teaspoon vanilla
10 ounces white chocolate chips
Preheat your oven to 300 degrees.
Beat the eggs and sugar together until light. Beat in the butter.
Whisk together all the dry ingredients in a mixing bowl and set aside.
Mix the pumpkin and vanilla into the egg mixture. Fold in the dry ingredients. Finally fold in the chocolate chips.
Scoop the dough to a cookie sheet and bake them for 20-22 minutes or until slightly browned.
When you remove these cookies from the oven they will be very soft. Let them cool for 5 minutes or so on the baking sheets so that they can firm up. That is how we avoid breakage in cookies that come out of the oven in a delicate condition.
These cookies would be as good as pumpkin pie with coffee, and so I would not hesitate to offer them as a dessert, especially after a hearty meal.