Thanksgiving – Part Deux

Although the last pumpkin shortbread cookie has been munched, it has not been forgotten. They were a delicious way to end a perfect Thanksgiving dinner. We sure worked up an appetite for it by getting out and about (you can read more about that on Wozzie’s blog).

And as promised, here is a picture of our yum yum yummeroo Thanksgiving din din:

It’s funny that we make so much food on the holidays and have the notion that we have double the stomach capacity of say, a normal Thursday, but thank goodness for the leftovers! Above was some of the tastiest cooking this side of Sarah Kramer. Okay, okay, so most of it was already made and we just had to heat and serve, but Wozzie’s mashed potatoes were homemade and TO DIE FOR and let’s not forget the delish pumpkin shortbread cookies (more on those in a few). We can honestly say that we didn’t miss the turkey one bit and rather enjoyed our very first Celebration Roast. It was also really great the next day on Dave’s Killer Bread with some Vegenaise (for Wozzie) and mustard (for Rahzh).

The pumpkin shortbread cookies may not look like anything to write home about but trust us, they were dee-vine:

What’s interesting is the next day they were more orange and pumpkiny so while we recommend eating one fresh out of the oven for good measure, waiting until the next day really brings the flavor out of these little numbers. Try them out for yourselves:

3 1/3 cups all-purpose flour

1/2 cup canned pumpkin

1 cup Earth Balance at room temperature

½ cup powdered sugar

1 1/2 teaspoons pure vanilla extract

cinnamon and nutmeg to taste

You can place all the ingredients in a food processor, and pulse until combined (or be like us and use your hands…it’s like Play Dough!). Put the dough onto a sheet of wax paper and make it into a log, roll it up in the wax paper, and refrigerate for around 40 minutes.

Preheat the oven to 375 degrees a few minutes before pulling the dough from the refrigerator.

Slice the dough into evenly sized cookies, and place on an ungreased cookie sheet. Bake until brown and crisp, about 11 minutes. And voila! NOM.