Here’s the recipe for
our cookies for National
Cookie Day!
What makes this one special? It uses leftovers from
Thanksgiving.
National
Cookie Day was started by the Blue Chip cookie company and being set in the first week of December is at
the perfect time to use up Thanksgiving feast ingredient leftovers.
The nuts, canned pumpkin, and pumpkin pie spice were
Thanksgiving ingredients that were in the fridge and pantry. The canned whipped
cream was what didn't make it to the Thanksgiving Day pies.
It’s always good to learn
new things and coming up with creative ways to use ingredients that would
otherwise be left to slowly migrate back to the fridge until they take on new
life of their own with new and exciting organisms.
Here’s the Left-Over Thanksgiving Ingredient cookie recipe
we had at Community Business
College:
1 cup ground almonds
1/4 cup granulated white sugar
1 cup white flour
1 egg, room temperature
1/2 teaspoon pumpkin pie spice
1/4 cup canned pumpkin (not canned pumpkin pie mix)
1/4 teaspoon vanilla
1/2 teaspoon baking powder
Canned whipped topping
Preheat the oven to 350 degrees.
Beat the egg and sugar together. Add vanilla and pumpkin and
combine. Mix in almonds, pumpkin pie spice, flour and baking powder.
Spoon out onto a parchment paper lined cookie sheet 1
teaspoon at a time, or use a molded cookie pan.
Bake for 12 to 14 minutes or until brown. Let cool for 5
minutes and remove from pan. Then let cool another 15 minutes before topping
with the canned whipped cream topping.
