{"id":257,"date":"2013-10-11T20:29:02","date_gmt":"2013-10-12T01:29:02","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=257"},"modified":"2018-03-23T13:11:53","modified_gmt":"2018-03-23T18:11:53","slug":"pumpkin-cookies","status":"publish","type":"post","link":"https:\/\/tiffanycooks.cyberphreak.com\/?p=257","title":{"rendered":"Pumpkin Cookies *"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/10\/20131006_195517_resized.jpg\"><img loading=\"lazy\" class=\"alignnone size-full wp-image-254\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/10\/20131006_195517_resized.jpg\" alt=\"20131006_195517_resized\" width=\"800\" height=\"600\" \/><\/a><\/p>\n<p><strong>These are a great pumpkin treat for this time of year AND they get a vegetable in you and\/or your children.\u00a0 What is interesting is that they are not overly sugary, they almost taste a little too healthy without the icing, but they are great!\u00a0 Baking on parchment paper is always something I recommend.\u00a0 I froze the remainder since it made 2 dozen cookies.\u00a0 This is from the book &#8220;The Food Allergy Mama&#8217;s Baking Book&#8221; by Kelly Rudnicki.<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>COOKIE INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><strong>1\/2 cup shortening**<\/strong><\/li>\n<li><strong>1 1\/2 cups light brown sugar<\/strong><\/li>\n<li><strong>1\/2 cup <span style=\"text-decoration: underline;\">unsweetened<\/span> applesauce<\/strong><\/li>\n<li><strong>One 15 OZ. can pumpkin puree<\/strong><\/li>\n<li><strong>3 cups unbleached all-purpose flour<\/strong><\/li>\n<li><strong>1 tablespoon baking powder<\/strong><\/li>\n<li><strong>1 teaspoon ground cinnamon**<\/strong><\/li>\n<li><strong>1\/4 tsp. ground nutmeg**<\/strong><\/li>\n<li><strong>1\/4 tsp. ground ginger**<\/strong><\/li>\n<li><strong>1\/4 tsp. salt<\/strong><\/li>\n<li><strong>Classic icing recipe below<\/strong><\/li>\n<\/ul>\n<p><strong><span style=\"color: #ff0000;\">**Known IC irritants, tread carefully!\u00a0 Omit spices that bother you. Shortening can have soy and other irritants, replace with butter.<\/span><\/strong><\/p>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li><strong>Preheat oven to 400\u00b0 F.<\/strong><\/li>\n<li><strong>In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the shortening, sugar, applesauce, and pumpkin.<\/strong><\/li>\n<li><strong>In a separate medium bowl, combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt with a wire whisk. <\/strong><\/li>\n<li><strong>Add the flour mixture to the shortening mixture and <span style=\"text-decoration: underline;\">stir until just combined.<\/span><\/strong><\/li>\n<li><strong>Line 2 baking sheets with parchment paper.\u00a0 Use a cookie scoop to place batter onto the prepared sheets.\u00a0 <\/strong><\/li>\n<li><strong>Bake for 12-15 minutes or until lightly browned.<\/strong><\/li>\n<li><strong>Remove from the oven, and cool on a wire rack.\u00a0 <\/strong><\/li>\n<li><strong>Frost with icing recipe below.<\/strong><\/li>\n<\/ol>\n<p><strong>ICING RECIPE:<\/strong><\/p>\n<ul>\n<li><strong>2 cups confectioner&#8217;s sugar<\/strong><\/li>\n<li><strong>1 teaspoon good-quality vanilla extract<\/strong><\/li>\n<li><strong>3-4 tablespoons milk, as needed to thin icing.<\/strong><\/li>\n<\/ul>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li><strong>Blend all ingredients together in a small bowl with a wire whisk. <\/strong><\/li>\n<li><strong>Drizzle over cookies or dip each cookie into icing bowl.\u00a0<\/strong><\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>These are a great pumpkin treat for this time of year AND they get a vegetable in you and\/or your children.\u00a0 What is interesting is that they are not overly sugary, they almost taste a little too healthy without the icing, but they are great!\u00a0 Baking on parchment paper is always something I recommend.\u00a0 I <a href=\"https:\/\/tiffanycooks.cyberphreak.com\/?p=257\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[6,16,18,13],"tags":[],"_links":{"self":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/257"}],"collection":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=257"}],"version-history":[{"count":2,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/257\/revisions"}],"predecessor-version":[{"id":1717,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/257\/revisions\/1717"}],"wp:attachment":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=257"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=257"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=257"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}