Happy Autumn!

It’s almost harvest time and I am so excited! I have been looking forward to Fall. It’s is one of my favorite seasons. I love the food and fashion fall time brings.
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We pull out the crockpot for wonderful soups and chili, enjoy all things pumpkin and sweet potato. I am happy that we have three crops of sweet potatoes in the garden that are almost ready for harvest.
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We also have lots of holiday recipe testing in full effect. I have been working diligently on my Holiday Desserts E-book that will be available soon. I love being able to share what we are cooking up with you all. Here is a sneak peek recipe from the cookie section.

Autumn Harvest Cookies

Serves 24
Prep time 10 minutes
Cook time 18 minutes
Total time 28 minutes
Allergy Egg, Tree Nuts, Wheat
Meal type Snack
By author LaTonya Lawson-Jones

Ingredients

  • 2 sticks Butter (unsalted)
  • 1 1/4 cup Sugar
  • 3 tablespoons Molasses
  • 2 Large Eggs
  • 1 1/2 teaspoon Vanilla Extract
  • 1 1/2 cup All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1 teaspoon Cornstarch
  • 1/2 teaspoon Salt
  • 2 3/4 cups Rolled Oats (not instant)
  • 1 cup Raisins
  • 1 cup Dried Cranberries
  • 1/2 cup Pecans (chopped)

Directions

1. Preheat oven to 350 degrees
2. In a stand mixer, cream the butter, sugar and molasses on medium speed for 3 minutes.
3. Add eggs one at a time, mixing until incorporated after each egg.
4. Add vanilla and mix until incorporated.
5. In a separate bowl combine the flour, baking powder, cornstarch, cinnamon and salt. Stir until completely combined
6. Add flour mixture one cup at a time to the butter mixture with your mixer on low.
7. Once the flour mixture is incorporated, add the oatmeal, raisins, nuts and cranberries.
8. Drop using a scoop or tablespoon onto a silpat lined or ungreased cookie sheet.
9. Bake for 18 minutes or until golden.
10. Allow cookies to cool for one minute before removing them from the cookie sheet.

Note

Makes 4 dozen cookies.

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