Friday, October 20, 2006
RECIPE ~ Pumpkin Spice Cookies
It's pumpkin season! These cookies make beautiful and delicious treats to give as a gift or share at a potluck. The texture is soft and cake-like. Feel free to skip the maple-like glaze for an all-dosha-friendly festive snack that's lighter on sugar.
1 cup butter (I used 1/2 cup each coconut oil & butter)
1/2 cup white sugar
1/2 cup brown sugar
1 cup pureed pumpkin (fresh or canned)
2 cups flour of your choice
1 Tbsp pumpkin pie spice (or 1 tsp each cinnamon, allspice and ginger)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 Tbsp butter
1/2 cup brown sugar
1/4 cup milk
1 1/2 cups confectioners sugar
chopped walnuts or pecan halves (optional garnish)
In a large mixing bowl, cream the butter and sugars together until light and fluffy. Blend in pumpkin and egg.
In a separate bowl, stir together flour, baking soda, baking powder, spices and salt. Mix flour mixture into butter-sugar mixture.
Preheat oven to 350F and have some ungreased baking sheets ready. Drop tablespoonfuls of cookie dough 3 inches apart, trying to make them neat and rounded. Bake for about 12 minutes until golden around the edges. Remove warm cookies and transfer to racks. Let cool completely for a least one half hour, then frost with glaze if desired.
In a small saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Reduce heat to low and beat in the milk. Blend in confectioner's sugar until the glaze is smooth and creamy. To glaze the cookies, take one at a time and dip top-side-down into the hot glaze, then set on a plate and immediately press nuts on the top if using. This glaze will harden fairly quickly so keep on the stove on the lowest heat possible and stir frequently to prevent it from hardening.
Makes 3 dozen.
FOR INDIVIDUAL DOSHAS
VATAS replace white sugar with sucanat or turbinado sugar
PITTAS use 1 Tbsp cinnamon and no other spices; replace white sugar with sucanat or turbinado sugar; choose almonds or coconut for top garnish
KAPHAS this is such a kapha-heavy treat that major substitutions are necessary to make it kapha-friendly: replace all fat with 1/4 cup ghee or sunflower oil; use quinoa, rice or tapioca flour; replace both sugars with 3/4 cupfruit juice concentrate or prune puree; do not glaze or use nuts.