Hello!
This
month's recipe is a tasty spin on the classic Peanut Butter Blossom
Cookie. If you're a pumpkin fan, you'll enjoy this cookie with or without
the chocolate kiss on top!It goes great with a cold glass of milk
or a hot cup of coffee! Check out the freezing instructions below if
you'd like to freeze the cookie dough in advancefor the upcoming
holidays.
Pumpkin Blossom Cookies
Ingredients
9 oz. milk chocolate kisses
2 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground
cinnamon
1/4 teaspoon ground cloves
1/2 cup shortening
3/4 cup canned pumpkin
1/3 cup granulated sugar
1/3 cup light brown sugar,
packed
1 large egg
1 teaspoon vanilla extract
1/3 cup granulated sugar (to coat the cookie dough)
Directions
1. Preheat the oven to 350 degrees F. Cover a large sheet pan with
parchment paper and set aside.
2. Remove the wrappers from 40 chocolate kisses, place the chocolates in
a bowl, and set aside.
3. In a medium bowl, combine the flour, baking soda, salt, cinnamon, and
cloves; set aside.
4. In a large mixing bowl, cream the shortening, pumpkin, sugar and brown
sugar. Mix in the egg and vanilla.
5. On low speed, add the dry ingredients to the creamed mixture until
thoroughly combined.
6. Place 1/3 cup of sugar in a small bowl. Take a rounded
tablespoon of dough and roll it into a ball. Coat it completely in
sugar. Place the cookie dough on the sheet pan at least 1 inch apart.
7. Bake for 8 minutes. Remove the pan from the oven and press one
chocolate kiss down on the center of each cookie. The cookie will crack
and be very soft in the middle. Quickly use your fingers to push the soft
cookie dough around the chocolate kiss, so it doesn't move or fall off.
Place the sheet pan in the oven for no more than 1 minute to soften the chocolate.
8. Remove the cookies and place on a wire rack to cool. This recipe
makes about 3 dozen cookies.
NOTE: If you'd like to bake the cookies without the chocolate kiss on top, bake for 9 minutes, then cool on a wire rack.
Freezing Directions
Shape the dough into balls and roll in the sugar. Place the dough on a
cookie sheet and cover with plastic wrap. Freeze for 2 - 3 hours.
Place the frozen dough balls in a labeled freezer bag. (Don't forget to
include the baking directions on the bag). Remove as much air as possible
or use a vacuum sealer. Freeze up to 2 months.
Thawing Out the Dough on Baking Day
Cover a large cookie sheet with parchment paper. Place the frozen cookie
dough on the cookie sheet at least 1 inch apart. Thaw the cookie dough for 30 -
45 minutes. Preheat the oven to 350 degrees F and follow the baking
directions above.
