Habanero pumpkin nut cookies

48 Servings

Ingredients

Quantity Ingredient
¾ cup Pumpkin, canned
¾ cup Sugar, brown, light
½ cup Sour cream
1 Eggs; beaten
1 teaspoon Vanilla
1 cup Raisins, seedless
½ cup Walnuts; chopped
1½ cup Flour, all-purpose
1 teaspoon Cinnamon
½ teaspoon Ginger
½ teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Chiles, habanero, ground
¼ teaspoon Allspice
¼ teaspoon Nutmeg

Directions

HEAT SCALE = MEDIUM

Preheat the oven to 350 degrees. Combine the pumpkin, sugar, sour cream, and vanilla and mix well. Stir in the raisins and the walnuts.

Sift the dry ingredients together. Stir the dry ingredients into the pumpkin mixture until just mixed. Drop a Tablespoon of the dough onto a lightly greased cookie sheet. Bake for 15 minutes or until lightly browned.

Source: Chile Pepper Magazine June 1993 From The Cookie Lady's Files on GEnie, reposted by DonW1948@...

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