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| I captured some pictures just before the sun went down. |
PumpkinSnap Cookies (Gluten, Dairy and Corn-free)
Adapted from my recipe for Gingersnap Cookies
2 3/4 cups rice flour
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ginger
3/4 cup lard
1 cup sugar (brown or white)
1 egg
1 tablespoon molasses or sorghum syrup
1/4 cup pumpkin
1. Preheat oven to 350 degrees F. Grease a few cookie sheets.
2. In a large bowl, whisk together the flour and spices. In another bowl, beat the lard and sugar. Add the egg, syrup and pumpkin.
3. Roll the dough into balls and place on the prepared baking sheets a couple inches apart. With the bottom of a glass dipped in sugar, press the cookie balls down very thin.
4. Bake in the preheated oven for 7 to 12 minutes, or until desired darkness is reached.
~ Hanunyah
These cookies look so crispy and delicious!
ReplyDeleteI made these, today, but the dough would not stick to form a ball, so I added another egg. They didnt come out crispy, but more soft. Any suggestions?
ReplyDeleteUnknown - Sorry for not getting to you sooner.
ReplyDeleteThe cookies may have been soft because you added another egg. But, to answer your question - would you describe the consistency of the dough a little more? Was it crumbly? Too dry? If it was too dry to stick together maybe try adding another tablespoon of molasses (but be careful not to add too much).
How crispy they come out also has a big part on how thin you press them down, and how long you bake them. I don't know how thin you made them, but that would make a big difference.
I hope this helps!
Also, if you have any more questions etc. feel free to email me at h2@gotdownsyndrome.net
Hanunyah