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Great Ghost Pumpkin Cookies cookies, holidays, vegetables 2 cup flour 1 cup quick oats, un-cooked 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup butter or margarine; softened 1 cup brown sugar, packed 1 cup granulated sugar 1 egg; slightly beaten 1 teaspoon vanilla 1 cup libby's solid-pack pumpkin 1 cup semi-sweet morsels Servings: 25 Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread dough into a ghost shape using a thin metal spatula. Or make a qiuck ghost pattern of heavy paper. Make 2 or three poses for realism. Bake 20-25 minutes, til cookies are firm and lightly browned.Remove from cookie sheets; cool on racks. Spread with white royal icing. Trim brown face features with tube-icing. Yields 19-20 large cookies. Source: Magazine, newsletter Oct '89 Dolores McCann BSWN00A Yield: 25 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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