News Moms Need

I came across this recipe and thought I would pass it along. These cookies might make a nice addition to your Thanksgiving dessert menu. Although I heard that canned pumpkin is really hard to come by this year. Have you heard anything about this?  Apparently heavy rain in the Midwest where most commercial pumpkins are grown has caused a problem with harvesting and now there’s a shortage. I’ll find out for myself when I go grocery shopping later this afternoon. Good luck with all of your holiday prep this week. Feel free to share your favorite Thanksgiving recipes with us! 

Ingredients
2 2/3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup butter (2 sticks), room temperature
1/2 cup sugar
2 large eggs
1 cup low-fat plain yogurt
1/2 cup canned pumpkin
3/4 cup confectioners’ sugar, sifted
3 tablespoons maple syrup

Preparations
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Sift the flour, baking soda, salt, cinnamon, and nutmeg together into a medium bowl and set aside. Using a handheld or stand mixer fitted with the paddle attachment, cream 1 stick of the butter and the sugar together on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, stirring between each addition and scraping down the sides of the bowl if necessary. Add the yogurt and pumpkin, and mix again. Add the dry ingredients and mix on low until just incorporated. Form the cookies into tablespoon-size balls and place about 1 inch apart on the baking sheets. Bake for about 10 minutes. While the cookies bake, mix the remaining stick of butter with the confectioners’ sugar and maple syrup in a bowl until well blended. When the cookies are done, place them on cooling racks set over a sheet of aluminum foil and spread some of the glaze over each hot cookie, letting the extra glaze drip down onto the foil. Allow the glaze to set before storing the cookies. (Makes 48 cookies)

Nutrition Facts
Calories 85
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 19 mg
Sodium 84 mg
Carbohydrate 11 g
Fiber 0 g
Protein 1 g
Calcium 14 mg
Iron 0 mg

Tags: canned pumpkin, commercial pumpkins, dessert, harvest, heavy rain in the Midwest, Libby's, NY Times Blog on Dining Out, organic pumpkins, pumpkin cookies, pumpkin shortage, recipe, Thanksgiving

This entry was posted on Monday, November 23rd, 2009 at 10:26 am and is filed under Mommy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.