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Teresa Heinz Kerry’s Pumpkin Spice Cookies
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1 cup (2 sticks)
butter, at room temperature
1 cup sugar
1 egg
1 cup canned pumpkin puree (from 15-ounce can; do not use
pumpkin pie filling)
1 teaspoon vanilla
2 cups all-purpose flour
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1
teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon allspice
1 cup chopped walnuts
1 cup raisins |
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Heat oven to 375
F.
 With electric
mixer, cream butter and sugar. Beat in egg, pumpkin and
vanilla. Sift together flour, baking powder, salt, cinnamon
and allspice. Stir into pumpkin mixture. Stir in chopped
walnuts and raisins. Drop by tablespoonfuls onto a
well-greased cookie sheet and bake at 375 F for 12 to 15
minutes, until golden on edges.
Makes about 5
dozen cookies.
Source: Family Circle magazine
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Laura Bush’s
Oatmeal-Chocolate Chunk Cookies
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1½ cups (3 sticks)
butter, at room temperature
1 cup sugar
1½ cups light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups flour
1 tablespoon baking powder
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1 teaspoon salt
2 teaspoons cinnamon
3 cups quick oats (not old-fashioned)
2 cups chopped walnuts
1½ packages (8 ounces each) chocolate chunks (3 cups)
2 cups coarsely chopped dried sour cherries
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Heat
over to 350 F.
 With
electric mixer, cream butter and both sugars. Beat in eggs one
at a time, then beat in vanilla. Add flour, baking powder,
salt, cinnamon and oats; slowly beat until blended. Stir in
walnuts, chocolate and cherries. Drop by tablespoonfuls onto
cookie sheet covered with parchment paper. Bake at 350 F for
12 to 15 minutes, until golden brown.
Makes
about 8 dozen cookies.
Source: Family
Circle magazine
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