On the sixth day of Christmas, my true love gave to me six Pumpkin Pineapple Cookies, five Chestnut Rings, four Poppyseed cookies, three peppermint macaroons, two orange date cookies and a freshly baked ginger snap
This is the first time I tried these cookies, but I got the recipe from my sister, for whom they are a Christmas cookie staple. I was intrigued by the name of these cookies and am delighted to have tried them. They came out a little too soft and moist, to the point that they were sticking to things and didn't cohere very well. This may either be because I made my own pumpkin purée by roasting a pumpkin and then cooking it down as much as possible (we can't really find tinned pumpkin purée here).This usually ends up wetter than the tinned stuff. The other possible culprit was my crushed pineapple which I didn't drain and may therefore have been a little too wet. Only having baked the six cookies pictured last night, I will try to add 1/4 c of flour to the rest of the batch and see if that solves the issue. Also, the original recipe called for pecans, but I used walnuts. It still worked very nicely, just choose whichever you like :)
Ingredients:
2 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp cloves
1/2 cup softened butter
1 1/3 cups white sugar
1 egg
1/4 cup heavy cream
1/4 cup rolled oats
1/2 cup crushed pineapple
1 cup chopped pecans
1) Cream butter and sugar until fluffy. Add the egg and stir in the pumpkin purée and cream.
2) Add the dry ingredients, stir until combined then add the pineapple and pecans.
3) Drop by teaspoonfuls onto a cookie sheet and bake for 8 minutes at 205°C.
Very tasty. I can highly recommend these and am very grateful to my sister for sharing the recipe!
