PUMPKIN BLOSSOM COOKIES

ENJOY this treat!  The week in review follows...

Pumpkin Blossom Cookies


Ingredients:
(makes about 40 cookies)
4 TBS butter, softened
3/4 C vegetable oil
1/2 C white sugar
1/2 C brown sugar
1 egg
1 tsp vanilla extract
1 1/4 C pumpkin puree
3 1/2 C all-purpose flour
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 teaspoon salt
1 tsp baking powder
1 tsp baking soda
1 (11 oz) bag Hershey’s Candy Corn Kisses, FROZEN
extra white sugar for rolling the cookies
Preheat oven to to 350 F.
Unwrap 40 candy kisses and place in a bowl and put in the freezer (because these candies are mostly oil and sugar, if not frozen then they melt into a puddle super fast when placed on a hot cookie).
Cream together the butter, oil, and sugars then stir in the egg, vanilla, and pumpkin.
Add the flour, cinnamon, ginger, nutmeg, salt, baking powder, and baking soda. Mix until completely combined then stick in the freezer for about 10 minutes to firm up the dough.
Using your hands, quickly roll into large teaspoon sized balls and roll each cookie in a small bowl of sugar (if the dough starts to get too warm, place in the freezer for 5 minutes).
Place sugar-rolled dough balls on a cookie sheet lined with parchment paper and bake for 10-12 minutes. As soon as they are out of the oven, press a Candy Corn Kiss into the center of each cookie, move to a cooling rack, and place in the freezer for several minutes.
Week In Review...

Have a wonderful weekend, friends.

 See you soon,
 Teresa
 xoxo
 Saveur Magazine
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