3 1/2 c all purpose flour
1 c brown sugar
1/2 c Bourbon Vanilla Sugar
2 tsp baking powder
2/3 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1 TBS cinnamon
1 1/2 TBS Bourbon Vanilla Extract
2/3 c pumpkin puree
2 eggs, lightly beaten
12 oz white chocolate
2 TBS heavy cream
Preheat oven to 350. In a medium bowl, combine all of the dry ingredients. Set aside. In a separate large bowl, combine all wet ingredients. In additions of three, slowly stir in the wet ingredients into the dry. Beat with an electric mixer set on low until the mixture is combined. On a floured surface lined with parchment, shape the dough into a 2X10 log. Press Bourbon Vanilla Sugar into the top of the log. Bake the log on a cookie sheet lined with parchment for 10-15 minutes. Cut the log into 1/2 thick pieces and turn them so the cut surface is facing up. Reduce the oven to 300. Bake for 8 minutes. Turn the cookies so the opposite cut surface is facing up. Bake for another 8 minutes. Meanwhile, melt the chocolate and cream. When the cookies are done, drizzle with the white chocolate and sprinkle with more Bourbon Vanilla Sugar. Enjoy!
This recipe is adapted from a Once in a Lifetime Travel
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