Crescent cookies or “half-half” cookies. No matter what you say, the result is the same. Fluffy cookies with pumpkin flavor, but also spices, and icing of white and dark chocolate.
Can you think of something better to overcome the melancholy of winter?
What you will need (for about 12 cookies):
2 cups (240 grams) flour for all uses
1 teaspoon baking powder
Κι teaspoon baking soda
Or teaspoon of salt
Or teaspoon cinnamon powder
Or teaspoon ginger powder
Or teaspoon ground spice
Or teaspoon grated cloves
Or teaspoon nutmeg powder
2 large eggs
1 cup granulated sugar
½ cup (118 ml) oil
1 cup (227 grams) pumpkin puree
1 teaspoon vanilla extract
For the vanilla icing:
1. Cup (170 grams) powdered sugar
2 tablespoons corn oil
Or teaspoon vanilla extract
some whipped cream
For the chocolate icing:
1 cup powdered sugar
2 tablespoons cocoa powder without sugar
70 grams of dark chocolate, melted
3 tablespoons unsalted butter, melted
1 tablespoon corn oil
some whipped cream
How to make them:
Preheat the oven to 200 degrees. Lay baking paper on a baking sheet.
Make the cookies: In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, cloves and nutmeg. In a large bowl, whisk together the eggs and sugar for about 1 minute. Beat the oil, the pumpkin puree and the vanilla until they become one.
Add all the dry ingredients to the liquids, stirring until there are no lumps of flour.
Spread the mixture in large spoons on the baking paper at a distance of at least 2 cm between them. Press them a little to be flatter.
Bake the cookies until they turn brown, 13 to 15 minutes. Take them out of the oven and let them cool for 10 minutes.
Make the vanilla icing: In a medium bowl, whisk together the icing sugar, corn oil, vanilla and a little whipped cream. Add as much whipped cream as needed to make the icing thick.
Make the chocolate icing: In a medium bowl, whisk together the icing sugar, cocoa powder, melted chocolate, melted butter, corn oil and a little whipped cream. Add as much whipped cream as needed to make the icing thick.
To icing the cookies, use a spatula or butter knife to spread the vanilla icing on half of each cookie. Repeat with the chocolate icing. Let the icing set at room temperature for about 1 hour before serving.
The cookies are kept at room temperature, wrapped or in an airtight container, for about 3 days.
Read more:
Do your hands betray your age?
Do the drinks you consume increase inflammation in your body?
knowville
.
I have worked in the news industry for over 10 years. I have a vast amount of experience in covering health news. I am also an author at News Bulletin 247. I am highly experienced and knowledgeable in this field. I am a hard worker and always deliver quality work. I am a reliable source of information and always provide accurate information.
