The Meat Harvest recipe for this week does not have meat. Instead, it features pumpkin and ginger. This is a tasty cookie that makes a great sweet treat and gives you something to do with the leftover pumpkin. If you are not lucky enough to have fresh pumpkin on hand, canned will do just fine. This recipe has been used regularly in my fall cooking. One year I was lucky enough to have acquired several pie pumpkins and needed to use up the pumpkins because, truthfully, there are only so many pumpkin pies one can get away with making, and by the 5th one, no one wanted pumpkin pie, so this recipe allowed me a creative and tasty way to use up my excess pumpkin.
Pumpkin Pie Drops
* 1 cup butter, softened
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 2 teaspoons pumpkin pie spice
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 egg
* 1 cup canned pumpkin
* 1 to 2 tablespoons finely chopped crystallized ginger
* 2 cups all-purpose flour
* 1/2 cup chopped almonds, toasted (optional)
* Browned Butter Drizzle
* Chopped almonds, toasted (optional)
* Finely chopped crystallized ginger (optional)
1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg, pumpkin, and 1 to 2 tablespoons of crystallized ginger. Gradually add flour, beating until combined. If desired, stir in 1/2 cup of almonds.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes or until bottoms are lightly browned. Transfer to a wire rack and let cool.
3. Place Browned Butter Drizzle in a heavy resealable plastic bag. Seal the bag and snip a small hole in one corner. Drizzle icing over the cookies. If desired, sprinkle cookies with additional chopped almonds and crystallized ginger, pressing additions lightly into the icing. Let cookies stand until the drizzle sets. Makes about 4 dozen.
Browned Butter Drizzle: In a medium saucepan, heat, 1/3 cup butter over low heat until melted. Continue heating butter until it turns a delicate brown. Remove pan from heat. Slowly beat in 2-1/2 cups powdered sugar, 1 teaspoon vanilla, and enough milk (2 to 3 tablespoons) to make an icing of drizzling consistency.
TO STORE Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze unfrosted cookies for up to 3 months; thaw and ice cookies.