One recipe I had to pull out sooner than the rest was the one I will share with you today. I have made these almost every year for the holidays, but for some reason the girls just discovered them last year and in an unprecedented move---they agreed!---that they were their favorite holiday cookie amongst my repertoire (oooh, I just typed repertoire, ....uh, yep and I spell checked it and I spelled it right too). I have made two batches since Thanksgiving and now I will share the recipe with you:
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| Okay, these ARE great cookies, but not a great pic |
Libby's Great Pumpkin Cookie (and it is,....great that is)
2 C flour
1C quick or old fashioned oats, uncooked
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 C butter or margarine softened
1 C firmly packed brown sugar
1 C granulated sugar
1 egg
1 tsp vanilla extract
1 C Libby's solid packed pumpkin
1 C semi-sweet real chocolate morsels
Pre-heat oven 350. Combine flour, oats, cinnamon and salt in a med. sized bowl. In a large bowl cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. Drop spoonfuls (1-2 tbsp) onto lightly greased cookie sheet (I line mine with parchment paper.) Bake for 18-20 min until cookies are firm and lightly browned. Depending on size you bake, this batch can make 3-4 dozen. Let cool and keep in airtight container.
I don't know how long they last in the airtight container because ours are gone in a week. AND it MUST be said that tho' they are good warm, they are at their best the day after...super moist, not overly pumpkin-y, and such chocolatel-y oat-y goodness in a modest cookie.
Now my request: If you have any holiday family favorite recipes, please share, and if I must be greedy please post a pic. But, I understand the time it takes to type recipes up so if you can just share the name of the cookie and a possible link to a recipe...I love gathering in good ideas and fun new recipes for the holidays. Thank you dear friends. God's blessings to you as you enjoy your Christmastime.
In Christ,
a rare event....snow in Texas that doesn't melt at the ground and lingers a little.
in this second book I found this recipe... 
my, oh, my....could I do it? I wondered. Then I read that it only took a 12 hour process. hmmm. Who has 12 hours? Well apparently I found 'em, and somehow thought, time+ingredients=tasty. Let us see.
There was mess+4 hours of rising+butter (lots of it)+more time
+skill with the rolling and the folding+time (ya see pattern here). It equaled a mess....
and this....Aha.... 
and in all honesty this burnt horror too (yet still somewhat edible). 
Plus I got to wake up the girls by smoke alarm at midnight because this burnt butter roll didn't happen without some smoke. But I discovered that the heavy weight pan burnt while our airbake pan worked wonderfully.
As to taste....we ate it ....hmmm....some more...hmm...well another one....hmmm. All in all they looked somewhat right, but the "ooooh, ahhh" was missing. They were most definitely flaky and tender, but the flavor wasn't spot on. Now I wasn't expecting French perfection, but the flavor to me was key over texture. Was it the butter? ...Was it the flour?....Dare I say, was it the "baker"? (well I can't do much there). So will I attempt it again....more than likely...I have to conquer it. Just have to. I will report here as soon as there is success. 
