Sunday, October 6, 2013

Pumpkin Snickerdoodle

Made these little gems just in time for fall general conference. They're a keeper!

Pumpkin Snickerdoodle 
(recipe below is doubled)
 

1 1/2 C Butter (3 sticks)
1 1/2 C brown sugar
1/2 C  white sugar
2 small boxes Jello Pumpkin Spice instant pudding mix
4 eggs
2 tsp vanilla
1 tsp almond extract
2 tsp baking powder
1 tsp salt
1 tsp cream of tartar
1/2 tsp nutmeg
4 C flour

Cinnamon Sugar Coating
1 C white sugar
2 tsp pumpkin pie spice
salt

Cream - butter, sugar, vanilla, and eggs
Then add remaining dry ingredients until creamy.
Roll 1-2in balls in palms of hand and roll in cinnamon in sugar.
Once  on cookie sheet, dash salt on all raw cookie balls.

Bake at 325 (Convection oven or 350 conventional) 9-10 min.

Remove from oven and place on cooling rack. Immediate put a pinch of cinnamon and sugar on the top of each yummy morsel. Makes 4-5 dozen. Plenty to share with a friend in need!

Enjoy!

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