Check out our BRAND NEW Cooking Fresh magazine loaded with tips and recipes to satisfy your taste buds! Simple, delicious, fresh, and fast - that's this collection of more than 160 recipes for soups, salads, side dishes, main dishes, and desserts. These recipes help to turn nutritious, garden-fresh ingredients (from asparagus to zucchini) into delicious menus, meals, and treats for family and friends.
A Few Secrets to Great Cookies
- Use good, fresh ingredients. Spices lose their flavor over time; if they are more than a year old, replace them. Unsalted (“sweet”) butter is preferable to salted; the taste is usually cleaner and sweeter.
- If you forget to soften your butter, cut the stick(s) into thin pats and place them on a plate. Leave in a warm spot for 10 minutes or so, until the butter yields to gentle finger pressure.
- Don’t over mix the dough, or you could end up with tough cookies.
- Bake only one sheet of cookies at a time, on the center rack. This allows for the most even baking.
Recipe: Pumpkin Cookies
½ cup (1 stick) butter, softened
1 ¼ cups brown sugar
2 eggs, beaten
1 ½ cups mashed or canned pumpkin
1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon ground ginger
1 cup walnuts, chopped
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, combine the butter and sugar and mix until creamy. Add the eggs and pumpkin and mix to blend.
- In a separate bowl, combine the dry ingredients, then sift them into the pumpkin mixture. Stir to blend, add the nuts, and stir again.
- Drop the batter by spoonful’s onto a cookie sheet. Bake for 15 minutes, or until lightly browned.
Makes about 5 dozen cookies.