My mom made these moist, chewy cookies every Thanksgiving. I altered her recipe by replacing the eggs with flax seeds and mixed in some dried cranberries. They are the perfect holiday treat!
How Healthy Is That?
The National Heart, Lung and Blood Institute suggests adding flaxseeds, walnuts and canola oil to your daily meal plan to improve overall health. These foods are high in an omega-3 fat called alpha-linolenic acid and appear to lower triglyceride levels. According to the U. S. Department of Agriculture, golden flax seeds contain 27 identifiable cancer preventive compounds. Medical sources abound that have published clinical results concluding that golden flax seed can have a positive impact on your overall health.
Recipe Ingredients
1/2 Cup vegetable shortening
1 Cup Turbinado sugar
4 Tablespoons flax seeds mixed with 6 Tablespoons water
1 Cup pumpkin puree
2 Cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 1/2 teaspoons cinnamin
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 Cup raisins
1/2 Cup dried cranberries
1 Cup pecans, chopped (optional)
Recipe Directions
Preheat oven to 350 degrees
Mix together flax seeds and water and set aside
In a large mixing bowl, cream shortening
Add sugar gradually and cream until light and fluffy
Add flax mixture and pumpkin, mix well
In a separate bowl, sift together flour, baking powder, salt and spices
Add dry ingredients and mix well.
Stir in raisins, cranberries and nuts.
Drop by teaspoonfuls on baking sheets.
Bake at 350 degrees for 12-15 minutes
Cool on baking rack.
May be frozen, if desired.
Makes approximately 2 dozen
Copyright 2010
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/11/pumpkin-nut-cookies.html
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