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Cranberry-Pumpkin Cookies

Reviewed: Nov. 11, 2010
These cookies are delicious and easy to bake. The orange zest does give the pumpkin more dimension, but if you had to do without it, I'm sure they'd still taste great. The 2nd batch I made, I cut 1/4 cup of flour out of the mixture. This helped the cookies spread out more during baking. I baked them for 12 minutes and they still have that great soft texture. Word of caution...If you use salted butter, omit the 1/2 teaspoon of salt called for. I used salted butter for both batches and accidentally added the 1/2 teaspoon for the first batch, and they are a TINY bit salty...they still taste great though.
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