RFCJ RECIPE ARCHIVE
Posted by : Elaine Radis Cookies: Pumpkin Cookie Collection - dairy, pareve
PAULA'S PUMPKIN COOKIES Yield: 16 servings 1 c Sugar 1/2 c Shortening 1 c Pumpkin 1 Egg; beaten 2 1/4 c Flour 2 1/4 ts Baking powder 1 ts Cinnamon 1/4 ts Allspice 1/4 ts Cloves, ground 1/4 ts Ginger, ground 1/2 ts Salt 1 ts Vanilla extract 1 c Raisins, optional 1/2 c Nuts, optional Cream together sugar and shortening. Add pumpkin and egg and mix well. Sift together dry ingredients and add, mix well. Stir in vanilla. Add raisins and nuts if desired. Drop by tsp. full onto ungreased cookie sheet. Bake at 375~ for 10 ninutes or til light brown. Enjoy !!! Source: Paula Elberhoumi JWDN78A ----- PUMPKIN BARS WITH CREAM CHEESE FROSTING Yield: 40 servings 2 c Sugar 16 oz Pumpkin; canned or fresh, pureed 2 c Bisquick 1/2 c Raisins (opt) 1/2 c Oil 4 Eggs; beaten 2 tb Cinnamon FROSTING: 3 oz Cream cheese; softened 1/3 c Butter 2 c Powdered sugar; sifted 1 tb Milk 1 tb Vanilla Preheat oven to 350 degrees. Grease Jelly roll pan. Beat sugar, oil, pumpkin and eggs on medium speed in mixer for 1 minute. Stir in Bisquick, cinnamon and raisins. Pour into prepared pan. Bake until tooothpick inserted in center comes out clean, about 25-30 minutes. Cool, frost, and cut into bars. Cream cheese frosting: Beat cream cheese, buter, milk and vanilla until creamy. Stir in powdered sugar. ----- Title: PUMPKIN MACAROONS Yield: 20 servings 1 c Ground pecans (about 1/3 lb. shelled halves) 1/2 c Unbleached flour 1/2 ts Finely grated lemon peel; yellow only 1/4 c Unsweetened finely flaked coconut 1 Egg white; room temp 1/4 c Maple syrup; room temp 1/2 ts Vanilla 1/2 c Pumpkin puree Combine pecans, flour, lemon peel & coconut in med bowl. Tip egg white into another med bowl & beat with hand mixer till soft peaks form. Gradually beat in syrup & vanilla, then fold into pecan mix, adding pumpkin as you go. Line cookie sheet with parchment paper & drop rounded teaspoonfuls onto it. Let relax at room temp 30 min. Preheat to 300. Bake mid-oven till just beginning to brown, 25-30 min. Let cool on rack till completely cool. Store tightly covered. 20 cookies. Source: Kim Clegg Archivist's note: Pumpkin in a recipe indicates a Sephardic origin. Spanish Jews fleeing the Inquisition were responsible for introducing this New World vegetable to the areas where they settled. Pumpkin is particularly associated with the New Year. The Aramaic word for gourd/pumpkin is "kraa" which is similar in spelling and pronunciation to the Hebrew word "yikara" which means "to recall" or "to be torn up." At Rosh Hashanah, dishes with pumpkin symbolize our request that G-d's stern decree against us be torn up and that we be remembered for the many good deeds we have done.
