Monday, November 01, 2010

"Relatively healthy peanut-free snack"

That was the request from Kira's teacher for their Halloween Party the next day. I wanted to come up with something both adorable and creepy, both delicious and nutritious, but my creativity was all used up trying to take care of 6 kids and our homestead while Matt has been working out of town. I briefly thought of making a fruit tray. I needed a comfort food with a reference to pumpkins and since one of the mom's from Campbell's hockey team recently dubbed me the Cookie Queen, I felt pressure to bake cookies. Maybe subconsciously I was trying to practice a recipe on the schoolkids before I presented it to the hockey parents. So I found and modified this recipe. I thought the cookies turned out wonderfully, soft and mildly flavoured. But I wasn't sure what the school kids would make of them. I think it worked, since 3 teachers sent me requests asking for the recipe. Here it is for the rest of you to try:

"Relatively healthy peanut-free snack" PUMPKIN COOKIES

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter or margarine softened
1 cup mashed pumpkin (After our dinner was finished, I cut a pie pumpkin in half, took out the shells and roasted it in the oven at 325 for 1 hour. If you don't want to do that, you can use canned pumpkin.)
1 large egg
1 teaspoon vanilla extract
2 cups icing sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

PREHEAT oven to 350°F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
COMBINE glaze ingredients in small bowl until smooth. Drizzle over cooled cookies.

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