We just had our second cookbook club gathering, and it was truly a harvest feast. There was kale and squash all over that mo’ fo, and lovely new faces too.
The last time we met, I forgot to take pictures of half of what was brought. It’s hard to hold a camera when you are stuffing your face. This time, I was determined to get a decent picture of every dish. Meanwhile, my camera decided to freak out, and a few pictures came out so that half of the picture was missing. Unfortunately this happened to one of my favorite pics of the day:
You can still tell by the picture that these were some tasty pumpkin cookies. Aliza also brought a delightful jug of Bloody Marys, but that’s another post. For now, let’s focus on:
Aliza’s Pumpkin Cookies
1 cup unsalted butter at room temperature
1 cup sugar
1 cup cooked, pureed pumpkin (fresh or canned)
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.