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"Canned pumpkin puree gives these cookies a tender, almost cakelike texture. Store them in layers divided by parchment paper in an airtight container up to three days. "
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 can (15 ounces) pure pumpkin puree
1 bag of dark chocolate chips
Directions
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix), fold in the dark chocolate chips.
Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
Recipe modified from Chocolate-Glazed Pumpkin Cookies - Martha Stewart Recipes
(I'll be honest, I just melt the butter, mix it with the sugar and wet ingredients, then stir everything together. I'm lazy. It's easy. And they still come out great IMO.)
Contoh Surat Lamaran Pekerjaan
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