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Friday, 5 October 2012

Pumpkin Cookies and the Story Behind Them

Here is a recipe for pumpkin cookies that have more of a biscuit-like texture.  They are egg-free and dairy-free.  I received the recipe from a woman who grew up in the former Yugoslavia.  Her mother invented these cookies because all she had available during a time of poverty was pumpkin, cornmeal and vegetable oil.  This recipe has been modified a little from the original.
   Since these ingredients continue to be plentiful in the fall season, you might like to try them.
                        Pumpkin Cookies
4 cups cooked mashed pumpkin
2 cups flour (whole wheat or combination of whole wheat and all purpose)
1 cup yellow cornmeal
1 cup margarine or shortening
1 cup brown sugar
pinch of salt
1 tsp. cinnamon

Cream together the margarine, sugar and mashed pumpkin.  Mix together the other ingredients and stir well.  Drop batter onto a cookie sheet.  Flatten slightly and bake at 350 degrees until golden brown (about 15 minutes).

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