The Recipe: Pumpkin Cookies from Betty Crocker's The Cooky Book.
The Verdict: Surprisingly delicious! After my applesauce cookies got all gross and moldy, I was not excited about the prospect of putting large quantities of moist fruit into a cookie recipe. But, with Halloween and Thanksgiving and all that business, I felt compelled to whip up some pumpkin cookies. I have a recipe for pumpkin chocolate chip muffins that are delicious, so I threw in half a bag of chocolate chips in lieu of nuts. The result was pretty damn good.
The did turn out a little spongy and moist (sorry, I know that word irks some people), but these pumpkin lovelies were a hit. They really are like the cookie equivalent of a Starbucks Pumpkin Spice Latte, which I know some people really go cuckoo crazy for. And the kids loved them, which means I got them eating squash. Hooray all around!
Hello - I have this Cooky book but am a bit put off by all the shortening! Do you always substitute butter? I noticed on a lot of recipes you have. Do the cookies still come out good? I heard you're not supposed to because shortening and butter have different percentages of fat, but it seems like you've had good luck subbing out the shortening with butter.
ReplyDeleteRachelle
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