Sunday, November 27, 2005
IMBB/SHF: Biscuits de potiron et de farine d'avoine
Thanksgiving's over and in order to celebrate the upcoming holiday season, Jennifer from The Domestic Goddess (also the founder of Sugar High Fridays) and Alberto of Il Forno (the founder of Is My Blog Burning?) have joined forces to create a Cookie Swap. They're asking food bloggers to post their favorite holiday cookie recipes so the rest of us can try them out once the Holidays roll in--kind of like a virtual cookie exchange.
The main point of this event, was that people shouldn't have to go crazy looking through cookbooks, but instead should pick their real tried-and-true recipes. Unfortunately, I don't have any. I'm not a baker and I have no idea what recipe I used the last time I made holiday cookies. When we celebrate the holidays in my house, we make potato latkes and roast a goose, stopping off at Ecce Panis to buy sweets. That's the way we've done it for years and I haven't heard complaints yet.
But I haven't made cookies in years and drop cookies are supposed to be easiest, so I made these Pumpkin Oatmeal Cookies, using a recipe from The Classic Zucchini Cookbook for some basic inspiration. The result? They're not pretty (my uncle said they looked more like meatballs than cookies) but they are good. Not too sweet, but with a nice hint of exotic from the Cardamom I threw into the batter on a whim. Also, because Mom doesn't eat chocolate, I made half without the chocolate chips.
Biscuits de potiron et de farine d'avoine
1 cup All-Purpose Flour
1 1/2 teaspoons Ground Cinnamon
Seeds from 7 pods of Cardamom (a little over 1 teaspoon)
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 cup (1 stick) Unsalted Butter
1/2 cup Granulated Sugar
1/2 cup Light Brown Sugar
1 large Egg
2 cups Pumpkin Puree
1 1/3 cups Rolled Oats
1/2 cup Chocolate Chips (optional)
1/2 cup Dried Cranberries
1 cup chopped Walnuts
Pre-heat oven to 375 F.
In a medium-sized bowl, whisk together Flour, Cinnamon, Cardamom Seeds, Baking Powder and Baking Soda until well-combined.
In a large bowl, beat Butter, Granulated Sugar, Brown Sugar, Egg and Vanilla until creamy. Continuing mixing on low speed, add the Flour mixture a little at a time until all incorporated. Mix in Pumpkin Puree, Oats, Chocolate Chips (if using), Cranberries and Walnuts.
Take heaping tablespoons of the dough and form it into balls. Drop onto ungreased Baking Sheets, keeping Balls about 2 inches apart from each other (they do expand in the oven).
Bake for 12-14 minutes, until a toothpick comes out dry (or virtually dry if you like your cookies soft).
Allow cookies to cool slightly before removing them from baking sheet.
Makes about 30 cookies.
Food and Baking and Recipe and IMBB #21 and SHF #14 and Cookie and Dessert and Vegetarian and Dairy