Back Because low-fat cookies tend to turn stale more quickly, it is best to store them in the freezer with layers separated by wax paper or plastic wrap. Allow to come to room temperature before serving.
3/4 Cup / 180 mL Canned or
Cooked Pumpkin
3/4 Cup / 180 mL Brown Sugar
1/2 Cup / 125 mL Non-Fat Plain Yogurt
2 Tbsp. / 30 mL Watkins Original Grapeseed Oil
1 teas. / 5 mL Watkins Vanilla Nut Extract
1 Cup / 250 mL Raisins
2 Cups / 500 mL Sifted Cake Flour
1 Tbsp. / 15 mL Watkins Pumpkin Pie Spice
1/2 teas. / 2.5 mL Baking Soda
1/2 teas. / 2.5 mL Salt
Watkins Cooking Spray
Icing (recipe follows)
Icing:
1/2 Cup / 125 mL Powdered Sugar
1/4 teas. / 1.2 mL Watkins Butter Pecan Extract
Hot Water
Preheat oven to 350ºF / 180ºC. Spray baking sheet with no-stick cooking spray. In large bowl, combine pumpkin, brown sugar, yogurt, oil and Vanilla Nut Extract; mix until smooth. Stir in raisins. Combine remaining ingredients; stir into pumpkin mixture, mixing just until well-blended. Drop batter by tablespoonfuls onto baking sheets, spacing about 1-1/2 inches / 4 cm apart. Bake for about 15 minutes or until lightly browned. Transfer cookies to wire rack to cool. When cooled, drizzle with icing. Makes 3 dozen cookies, 2 per serving.
Icing:
Combine sugar and Butter Pecan Extract. Add enough hot water to
make an icing which can be drizzled over cookies.
Nutritional Information
Per Serving:
Calories 130, Protein 2g, Carbohydrates 28g, Sodium 90mg, Fat 2g,
Saturated Fat 0g, Cholesterol 0mg, Dietary Fiber 1g
© Copyright 1999 The Rising
Stars Team
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