SOFT PUMPKIN COOKIES

INGREDIENTS:


1/2 cup all-purpose flour

1/2 cup whole-wheat flour

1/2 tsp. cinnamon

1/4 tsp. salt

1/4 tsp. baking soda

1/4 tsp. ground Allspice

1/4 cup light brown sugar, packed

3 tbsp. honey

1 large egg white

1 cup canned, solid-pack pumpkin purèe

1/2 cup dried sweetened cranberries or dark seedless raisins

1/3 cup walnuts, chopped, optional

DIRECTIONS:


Heat oven to 350ºF (175ºC).

Coat baking sheet with nonstick cooking spray.

In medium bowl, sift flours, cinnamon, salt, baking soda and Allspice.

In a large bowl, beat brown sugar, honey, oil and egg white.
Stir in pumpkin. Stir in flour mixture just until evenly moistened.
Fold in dried cranberries or raisins, and walnuts, if using.

For each cookie, drop 1 heaping tsp. of dough onto baking sheet, spacing about 1" apart.

Bake until pick inserted in cookies come out clean, about 15 minutes.

Let cookies stand on sheets 1 minute. With metal spatula, transfer cookies to wire rack to cool.

Store in airtight container (after cooled) up to a week.

Makes 2 dozen cookies.


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