Okay. So, I chickened out of baking Christmas cookies, but I did make something that was in my 100 best cookies magazine, published by Better Homes. Baking in batches seem to be one of my phobias. If it involves delicate decorating, it would send me running for a simpler recipe. This is a simple recipe. If you can find farmer’s market fresh walnuts, you are in for a delightful treat! Otherwise, bulk dried walnuts work too. For fresh walnuts, it would be easier to crack them open using a mortar and pestle — if you have one.
Prep: 30 minutes; Bake: 25 minutes; Oven: 350 degrees Fahrenheit
2 cups all purpose flour
2 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs, lightly beaten
1 15-ounce can pumpkin
1 2/3 cups sugar
1 cup vegetable oil
Cream Cheese Frosting
3/4 cup chopped walnuts (optional)
Preheat oven to 350 F. Line a 15 x 10 x 1 inch baking pan with foil, extending foil over edges of pan; set aside. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
In a large bowl stir together eggs, pumpkin, sugar, and oil. Stir in flour mixture until combined. Spread batter in the prepared baking pan.
- Bake for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. Cool in pan on a wire rack.
- Spread with Cream Cheese Frosting. If desired, sprinkle with chopped walnuts. Using edges of foil, lift cookies out of pan. Cut into bars. (I took a short cut here and used Betty Crocker’s cream cheese frosting. It is actually cheaper to do so.)
Cream Cheese Frosting: In a medium bowl combine two 3-ounce packages softened cream cheese, 1/2 cup softened butter, and 2 teaspoon vanilla. Beat with an electric mixer on medium speed until fluffy. Gradually add 4 cups powdered sugar, beating until smooth.
This is a great and easy dessert to prepare for Christmas Eve’s turkey dinner. It’s affordable and a great way to satisfy everyone’s sweet tooth.