The winner of week three of the Christmas Cookie Contest is Joy Isley for her Pumpkin Nut Cookies!
First, a few updates about the contest. Please keep sending recipes! There's an ingredient that hasn't shown up yet. I'm quite surprised. Hints: writers eat this a lot; it's mentioned in today's recipe; and Lynn in Texas guessed it correctly last week.
I had company over Thanksgiving and they asked where the ?? cookies were. Another famous Christmas cookie that hasn't shown up among the recipes submitted.
So, please keep submitting. Send your recipes to Krista at KristaDavis dot com. And if you haven't won yet, don't despair. All previously submitted recipes are still in the running.
Dave's lacy pecan cookies didn't last long enough to tell you how well they keep. However, I popped the Raggedy Anne cookies into a freezer bag and froze them last week. Not only were they wonderful when served over Thanksgiving, one of my guests said they're just as good straight from the freezer!
And now to this week's winner. Here's Joy's recipe ~
PUMPKIN NUT COOKIES
For as long as I can remember, my family has always baked these cookies for the holidays.
1/4 C sugar
1/2 C shortening
1 egg beaten
1/2 C pumpkin (canned pumpkin)
1 C all-purpose flour, sifted
2 tsp baking powder
1/2 tsp salt
1 1/4 tsp cinnamon
1/4 tsp nutmeg
a pinch of ginger
1/2 C raisins
1/2 C nuts, chopped
Cream together shortening and sugar. Add egg and pumpkin and mix well.
In another bowl, sift together flour, spices, baking powder and salt. Stir dry ingredients into moist mixture. When blended, add raisins and nuts
Drop by teaspoonfuls onto greased cookie sheet. Bake in a 350 degree oven for about 15 minutes.
Makes 2 dozen cookies.
I have substituted the raisins for a few chocolate chips or candied fruits. I have also put a fine powdered sugar glaze on them and added lemon zest on top.
Krista's take ~
This is a nice easy drop cookie recipe. On our scale of one to three, I'd have to put it at a one. Another Nina Reid Norwood cookie that's easy to make. The dough beats nicely to a thick consistency.
The recipe says to drop by teaspoons. I tried patting them down a little to make them more uniform, but gave up. The dough is sticky and the nuts and raisins just give them unique shapes.
The afternoon sun peeked in to give the baked cookies a golden glow. They're actually sort of pumpkin colored.
Joy mentioned making a sugar glaze for them. I mixed 1/3 cup powdered sugar with 2 1/2 teaspoons lemon juice and drizzled it over them. While the glaze was still wet, I sprinkled them with a few sugar sprinkles (just sugar in bigger chunks).
These cookies are soft when you bite into them, a nice switch from crunchy textures. In addition, the cookies are not overly sweet. If you have a family member or friend whose first comment is always "oh, it's too sweet!" then this is the cookie for her!