Title: Habanero Pumpkin Nut Cookies
Categories: Cookie Mexican Blank
Yield: 48 Servings
| 3/4 | c | Pumpkin, canned |
| 3/4 | c | Sugar, brown, light |
| 1/2 | c | Sour cream |
| 1 | | Eggs; beaten |
| 1 | ts | Vanilla |
| 1 | c | Raisins, seedless |
| 1/2 | c | Walnuts; chopped |
| 1 1/2 | c | Flour, all-purpose |
| 1 | ts | Cinnamon |
| 1/2 | ts | Ginger |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Chiles, habanero, ground |
| 1/4 | ts | Allspice |
| 1/4 | ts | Nutmeg |
| HEAT SCALE = MEDIUM |
Preheat the oven to 350 degrees. Combine the pumpkin, sugar, sour cream,
and vanilla and mix well. Stir in the raisins and the walnuts. Sift the dry
ingredients together. Stir the dry ingredients into the pumpkin mixture
until just mixed. Drop a Tablespoon of the dough onto a lightly greased
cookie sheet. Bake for 15 minutes or until lightly browned.
Source: Chile Pepper Magazine June 1993 From The Cookie Lady's Files on
GEnie, reposted by DonW1948@aol.com