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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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An unexpected downpour turned a play date into chaos. I scrounged the kitchen for ingredients to whip up some goodies and found a recipe on the box of Pumpkin Quick Bread. Of course, I was distracted, and didn't have all of the original ingredients, did it a little wrong, so I will include comments as to the original recipe, but we liked them this way so much I don't think I would bother trying them any other way! Ingredients:
1 (14 ounce) box pumpkin quick bread mix |
1/2 teaspoon ground ginger |
1/2 cup margarine or 1/2 cup butter, melted |
1 egg |
1/4 cup sugar |
1 teaspoon cinnamon |
1/4 cup sugar |
1 teaspoon cinnamon |
Directions:
1. Heat oven to 350.
2. In a large bowl assemble first 6 ingredients into a crumbly cookie dough and all dry particles are moistened.
3. In a separate, small bowl mix remaining sugar and cinnamon.
4. Using your hands, roll cookie dough into 1 1/2 inch balls and roll in sugar-cinnamon; place (2 inches apart) onto ungreased cookie sheet.
5. Bake at 350 for 12- 15 minutes until cookie tops begin to crack and are set.
6. Allow cookies to cool on baking sheet 1 minute and remove.
7. Stir in idea: 1/2 Cup raisins or cinnamon-covered raisins.
8. The original recipe did not call for the sugar and cinnamon in the dough, just to roll into before baking.
9. I think the extra sugar made them crispy on the outside but soft inside and so we loved it but you could reduce.
10. If you are not a huge spice fan like myself you could also omit the cinnamon in the dough.
11. Original recipe also called for 1/4 Cup chopped crystallized ginger, but I used the ground because it was all I had on hand, this is one thing I would consider trying next time.
12. My cookies also (probably with the extra sugar) cooked quickly, 11 minutes was fine for me, but will of course, vary by your oven.
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