Pumpkin Onion Cookies
Yield
1 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sweet vidalia onions
finely chopped |
|
| ¼ | cup |
orange juice
|
|
| 2 | cups |
unbleached all-purpose flour
sifted |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
allspice
|
|
| ½ | cup |
butter
|
|
| 1 | cup |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 1 | cup |
canned pumpkin purée
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sweet vidalia onions
finely chopped |
|
| 59 | ml |
orange juice
|
|
| 473 | ml |
unbleached all-purpose flour
sifted |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
allspice
|
|
| 118 | ml |
butter
|
|
| 237 | ml |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 237 | ml |
canned pumpkin purée
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
pecans
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
In a small skillet, steam sauté the onion in the orange juice until tender.
Drain and set aside. Discard any remaining juice.
Sift the flour with the soda and spices. Reserve.
Cream the butter with the sugar and egg until light and fluffy.
Add the pumpkin and vanilla.
Mix well. Slowly add the dry ingredients.
Stir in the onion and nuts until completely mixed.
Drop by rounded teaspoonfuls 2 inches apart on a greased baking sheet.
Bake for 12 to 15 minutes, until lightly browned around the edges.
Cool on wire racks.
