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Pumpkin-spice tea cakes

1 cup (canned) solid pack pumpkin

1/2 cup butter, softened

2 eggs

1 (18.5 oz.) box spice cake mix

1 cup pecan pieces, toasted

Coarse grain sugar, to press cookies

Makes 60.

In a medium mixing bowl, blend together pumpkin and butter. Add eggs and beat until smooth. Stir in cake mix and pecans. Dough will be very soft. Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight. Preheat oven to 350 degrees. Drop in 1 1/4-inch mounds on greased or parchment lined baking sheets, spacing at least 1-inch apart. Dip bottom of glass in sugar and lightly press mounds of cookie dough. Bake 10 minutes. Let cool on baking sheet before removing. Once thoroughly cooled, store airtight at room temperature for up to 1 week.

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