Recipe: Pumpkin and Fresh Ginger Cookies (with walnuts and currants)

PUMPKIN AND FRESH GINGER COOKIES

1 1/4 cups packed light brown sugar
1 cup pumpkin puree
1 large egg
2 tbsp grated fresh gingerroot*
2 tbsp sour cream
1 tsp vanilla
1/2 cup unsalted butter softened
2 1/4 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup chopped walnuts
1 cup currants or chopped raisins

Preheat oven to 350 degrees F. Lightly grease cookie sheets.

Combine sugar, pumpkin, egg, ginger, sour cream and vanilla in food processor. Process a smooth puree. Add the butter and process 8 more seconds. Pour into mixing bowl and set aside.

Mix the flour baking soda, baking powder, salt, and cinnamon. Stir the dry ingredients into the liquid in 2 stages just until blended. Fold in the walnuts and currants. Spoon tablespoons of dough on the baking sheets.

Bake for 15 minutes. The cookies will still be soft to touch when they are done. Cool on the sheet for two minutes then transfer to a rack to finish cooling.

*Do not substitute powdered ginger in the recipe as fresh ginger and powdered ginger are very different in flavor.

Makes 2 dozen cookies
Source: Farmers Almanac Cookie Lovers Calendar 1997