| |
|
Ingredients:
3/4 cup pumpkin, canned
3/4 cup sugar, brown, light
1/2 cup sour cream
1 eggs, beaten
1 tsp vanilla
1 cup raisins, seedless
1/2 cup walnuts, chopped
1 1/2 cup flour, all-purpose
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp chiles, habanero, ground
1/4 tsp allspice
1/4 tsp nutmeg
HEAT SCALE = MEDIUM
Instructions:
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@aol.com
Servings: 48
How can you govern a country which has 246 varieties of cheese? Charles De Gaulle
More information:
Open Directory:
Mexico
Chili Recipes
Looksmart:
Recipes
Yahoo:
Mexican Food & Drink
Mexican
Recipes
Habanero Pumpkin Nut Cookies Recipe brought to you by Mexican Recipes To-Go
