Kids and Allergies: Egg-free pumpkin molasses cookies
I'd recommend using a stand mixer if you have one. The batter's a little stiff for a hand mixer.
The dough freezes well, so double up the batch and save some to bake later. It's also easy to work with -- when he was only 4, Big Guy was able to cut out his own cookies and put them on the baking sheet without too much damage.
- 1/4 c. shortening
- 2/3 c. firmly packed brown sugar
- 1/2 c. pumpkin
- 3/4 c. light molasses
- 3 c. flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ginger
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
Cream shortening and sugar; stir in pumpkin and molasses. Combine dry ingredients and add to rest, a third at a time. Chill 2 to 3 hours.
On lightly floured surface, roll dough 1/8 inch thick. Place cookies on greased sheets; bake 8-10 minutes at 375 degrees. We added colored sugar to ours before baking.
Mine: The pumpkin taste was disappointingly weak. It reminded me more of a traditional molasses cookie, though crispy as opposed to soft. That could be because I used dark rather than light molasses. I might try cutting back on or eliminating some of the more overpowering spices next time, too.
Guys: They both liked it well enough, though it's not something they routinely beg for.
More egg-free cookies
Copyright 2008 Debra Legg. All rights reserved.