These cookies are light and delicate and a HUGE hit at the B&B. I can hardly keep the cookie jar stocked, everyone that tries them are addicted. Enjoy!
- 1 1/2 cups sugar
- 1/2 cup butter (1 stick), softened
- 1/2 cup shortening
- 2 large eggs
- 3/4 cup canned pumpkin puree
- 2 3/4 cups flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup sugar for topping
- 2 tsp. ground cinnamon for topping
In a mixer cream together sugar, butter and shortening. Add adds and mix well.
In a separate bowl, sift together flour, cream of tartar, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until all ingredients are incorporated together.
Stir in pumpkin.
Place the dough in the freezer to chill for at least 1 1/2 hours.
Preheat oven to 350 degrees F.
In a small bowl combine 1/4 cup sugar with 2 tespoons ground cinnamon.
Using a medium cookie scoop, drop dough balls in cinnamon-sugar mixture and roll around until they're coated all over.
Place the balls of cookie dough on ungreased baking sheets.
Bake for 12-14 minutes, just until the edges begin to brown. The middle of the cookies will appear to be undercooked. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Makes about 4 dozen cookies.