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Dessert
American
About 3-4 dozens cookies
40 minutes
18 minutes
A treat bursting with flavors!
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
1 package Melissa’s Chopped Crystallized Ginger
1 pinch grated nutmeg
¾ cup (1½ sticks) unsalted butter - softened
⅔ cup granulated sugar
⅓ cup brown sugar
1 egg
½ teaspoon pure vanilla extract
3 carrots - shredded
1 cup Melissa’s Sweet Dumpling Squash - shredded
1 cup Melissa’s Dried Currants
Black ready-to-use icing tube, for decorating.
Preheat the oven to 375ºF.
Whisk together the flour, baking powder, salt, ginger and nutmeg.
In a Kitchen-Aid, cream together the butter and sugars. Add the egg and the vanilla extract and beat for 1 minute. On low speed, slowly add the flour mixture until well combined. Fold in the remaining ingredients. Spoon the dough onto cookie sheets lined with parchment paper. Leave about an inch between each scoop. Slightly flatten the dough balls. Place in the oven and bake for 16-18 minutes or until golden brown. Transfer the cookies to wire racks and let cool.
To customize the cookies for Halloween, using black icing and a pastry bag, (or black ready-to-use icing tubes); carefully add the Halloween face creating your own unique Jack O’Lantern face on each cookie.
