Tesque Pumpkin Cookies
Yield
7 dozenPrep
10 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 2 | cups |
vegetable shortening
|
*
|
| 2 | cups |
pumpkin
cooked |
|
| 4 | ounces |
tofu
beaten |
|
| 2 | teaspoons |
vanilla extract
|
|
| 4 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
nutmeg
grated |
|
| ½ | teaspoon |
allspice
ground |
|
| 2 | cups |
raisins, seedless
|
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 473 | ml |
vegetable shortening
|
*
|
| 473 | ml |
pumpkin
cooked |
|
| 115.6 | ml/g |
tofu
beaten |
|
| 1E+1 | ml |
vanilla extract
|
|
| 946 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
nutmeg
grated |
|
| 2.5 | ml |
allspice
ground |
|
| 473 | ml |
raisins, seedless
|
|
| 237 | ml |
walnuts
chopped |
|
Directions
Preheat the oven to 350℉ (180℃).
Grease a large cookie sheet.
In a large bowl, cream together the sugar and shortening.
Add the pumpkin, tofu, and vanilla and beat until smooth.
In a separate bowl, combine the flour, baking soda, salt, nutmeg and allspice.
Slowly add the dry ingredients to the pumpkin mixture, small amounts at a time, until completely mixed together.
Stir in the raisins and walnuts.
Drop tablespoonfuls of the dough roughly 2 inches apart on the cookie sheet.
Bake 12 to 15 minutes, until golden brown.
