Sunday, January 3, 2010

Hearty Pumpkin Ginger Cookies

1 box butter recipe golden cake mix
1 tsp. pumpkin pie spice
1 tsp. black walnut extract
3/4 C. canned pumpkin (not pumpkin pie mix)
1/4 C. margarine, softened
2 tsp. ginger
1/2 C. golden raisins
1/2 C. chopped walnuts


Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheet.

In a large bowl, beat cake mix, extract, pumpkin, ginger, and margarine with electric mixer on low speed 1 minute. Stir in raisins and walnuts.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely - about 30 minutes. Store loosely covered.

Yields = 36-40 cookies

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