Pumpkin Cookies
Pumpkin Cookies
From Academia Barilla, this Italian recipe is lightly sweet and perfect for fall.
Makes 36 cookies
1 small (about 1½ pounds) pie pumpkin
7 tablespoons unsalted butter, softened at room temperature
⅔ cup (packed) brown sugar
1 large egg, separated
½ teaspoon cinnamon
Grated zest of 1⁄2 lemon
¼ teaspoon salt
2½ cups all-purpose flour
Coarse turbinado or sanding sugar, for finishing
Remove the pumpkin stem and cut in half; remove seeds. Cut each half into 3 pieces. Place in a steamer basket set over simmering water; cover and steam for about 15 minutes or until very tender. Cool, then scoop out flesh and mash; measure ½ cup of pumpkin.
In a mixing bowl, cream butter and brown sugar together. Add egg yolk and mix well, then mix in pumpkin. Add cinnamon, lemon zest and salt; blend well. Add flour and mix well. Transfer dough to a work surface. Divide in half and roll each half into a log about 1½ inches in diameter. Wrap in plastic and refrigerate until firm, at least 2 hours or overnight.
Preheat oven to 350°F; line a baking sheet with parchment. In a small bowl, whisk the egg white to blend. Brush dough with egg white, then roll in sugar to coat. Slice into rounds about ½ inch thick. Transfer cookies to baking sheet. Bake for about 20 minutes, until golden brown.
Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at writes4food.com.
