Pumpkin Cookies

Call me crazy...I hate pumpkin pie (it reminds me of baby food).  But, I love anything pumpkin if there is chocolate involved.  Which means I LOVE pumpkin chocolate chip cookies.  There is the crazy easy recipe of just using a spice cake mix, chocolate chips and pumpkin.  But, I decided to embrace my inner Betty Crocker and make some from scratch (don't worry the pumpkin came from a can...I'm not that good).  I was a little concerned my kids wouldn't eat them, especially my super picky eater (monkey #2).  But, they both gobbled them down.  I had to put a couple away in a bag to save for daddy when he comes back from being out of town tomorrow.

Pumpkin Chocolate Chip Cookies

1/2 c shortening                                               1 1/2 c pumpkin
1 1/2 c brown sugar                                          2 1/2 c flour
1/2 c sugar                                                       3/4 t baking soda
2 beaten eggs                                                   1/2 t salt
1 t vanilla                                                          1 t cinnamon
1 t ginger                                                          2 t baking powder
3/4 c raisins (opt)
1/2 c nuts (opt)
chocolate chips (LOTS)

Cream shortening, sugar, eggs, and vanilla.  Add remaining ingredients.  Drop on greased cookie sheet and bake at 350 for 10-12 minutes. 
                                                                       
                                                      

BEST Snickerdoodles EVER!!!

These are the best fuhhhhreaking snickerdoodles ever!  I found them on pinterest and have been making them for the last year or so.  They are soft and taste just like Mrs. Fields.

Snickerdoodles (adapted from here)
Yields: 16-18 cookies

1/2 c butter (1 stick), softened  ---  I used Crisco today when I made them.
1/2 c sugar
1/3 c brown sugar
1 egg
1/2 t vanilla
1 1/2 c flour
1/4 t salt
1/2 t baking soda
1/4 t cream of tartar

For rolling:
2 T sugar
1 t cinnamon

In a large bowl, cream together the butter and sugars with an electric mixture on high speed.  Add the egg and vanilla and beat until smooth.  In another bowl, combine the flour, salt, baking soda, and cream of tartar.  Pour the dry ingredients into the wet ingredients and mix well.  Preheat the oven to 300 while you let the dough rest for 30-60 minutes in the refrigerator.  In a small bowl, combine the sugar with the cinnamon for the topping.  Take about 2 1/2 tablespoons of the dough and roll into a ball.  Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet.  Repeat for the remaining cookies.  Bake the cookies for 12-14 minutes and no more.  The cookies may seem undercooked, but they will continue to develop after they are removed from the oven.  When the cookies have cooled they should be soft and chewy in the middle.