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January 2019

Simple Cookie Recipes

Rice Recipes

Yukkai Jang KukBeef Stew

Yukkai Jang KukBeef Stew Recipe
2 lb Flank steak cut in thin sli 1/2 ts Black pepper 20 Green onions sliced 2 ts Garlic ...

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Pumpkin DropsCookies Recipe

Pumpkin DropsCookies recipe and other simple cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pumpkin DropsCookies recipe  PDF



1 1/2 sticks butter at room temperature
2/3 cup packed light brown sugar
2 eggs
1 1/2 teaspoons vanilla e tract
1 cup canned or cooked fresh pumpkin puree
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 Pinch salt
2 1/2 teaspoons pumpkin pie 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 pumpkin pie 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 1/2 inch cookies
To order Nathalie Dupree Cooks Everyday Meals from a Well Stocked Pantry, please call 1 800 582 1800.

Pumpkin DropsCookies recipe and other simple cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
463 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Pumpkin DropsCookies recipe  PDF   Simple Cookie recipes RSS   Thumsb up

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6 Medium Artichokes 6 tb Finely minced fr rosemary 1 Dried red chile, minced 1 Olive oil 1 Lemon 6 tb Finely minced fr sage 1 Salt and pepper to taste Snap the bottom outer leaves off each artichoke and discard. Put the artichokes in water acidulated with a few drops oflemon juice to keep them from discoloring. Using a small sharp knife, trim the stems to their tender corres and cut the tops off the leaves. Spread the leaves and scoop and scrape out the choke and any prickly inner leaves with a spoon. To make the filling, mi the herbs, peperoncino (red dried pepper), s...

Cooking Magazines: Artichoke Recipes » January 2019   Artichoke recipes RSS   Thumsb up

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