HALLOWEEN
The little story I about to
tell you has nothing to do with Halloween.
But it’s a great seg way into the next recipe.
About twenty five years ago,
Bobby McFerrin had a Number One hit called “Don’t Worry, Be Happy”. It was a catchy tune and the lyrics were
pretty simple. The song caught on instantly and most of us were singing this
simple line. It’s a nice thought. Don’t
worry about a thing and just be happy.
But it really wasn’t that easy. Happiness is relative and your ideas of
happiness are elusive and at best only in your mind. What makes you happy? Health? Wealth? Fame?
All the way down the gambit. But these exist
in your mind foremast and cannot really be held in your hand. Does healthy simply mean free if illnesses?
Or does it include beauty? How much
money would you you need to be satisfied in order to make you happy?
BUT, my nephew Don Vincent had
the perfect answer what made him happy.
I can still see him running around the house singing “Don’t Worry, Eat
Cookies”. At first it just struck me as
cute and child like. But after giving it
some thought, I really found it quite profane.
Here is something tangible, something you can actually put in your hands
and SEE. At this point, your immediate focus
is not on worrying but on eating a cookie!!
How easy is that!!!! DON’T WORRY – EAT COOKIES.
I researched the following
recipe when I held a class on holiday cookies.
It is certainly appropriate for this time of year. Enjoy!
And please leave a comment at the end of this recipe.
PUMPKIN SPICE COOKIES
2 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons pumpkin pie spice
1 cup dark brown sugar
½ cup white sugar
¾ cup (1 ½ stick) butter,
room temperature
1 large egg
1 can pumpkin puree
1 teaspoon vanilla
1 cup raisins (or dried
cranberries)
½ cup chopped walnuts
Preheat oven to 350 degrees
1.
In medium bowl,
whisk together flour, baking soda, salt and pumpkin spice.
2.
In a larger bowl,
mix brown sugar, white sugar and butter with an electric mixer set at medium
speed until well combined.
3.
Add egg, pumpkin
and vanilla and blend until light and fluffy
4.
Add flour mixture
and raisins to liquid and with a wooden, stir until all ingredients are well
blended. Do not over mix.
5.
Drop by rounded
tablespoons on an ungreased cookie sheet, about 1 ½ inches apart
6.
Bake for 24
minutes, or until cookies are browned along the edges.
7.
Cool slightly and
transfer to a cooling rack.
