Polish Kolaczki

David did a report on Poland for school.  He could bring in something from that country, clothing, food, a dance etc.  He of course wanted to bring food.  So I found this recipe online.  I couldn't get them to stay folded together very well, but they still taste great!  I ate three of them before I calculated the nutrition facts.  I might have to have a small dinner tonight.  I filled them with the jam I had on hand, apricot, raspberry, and strawberry-raspberry.  Delicious!

Polish Kolaczki

Ingredients:

1 (8-ounce) cream cheese, softened

12 ounces (3 sticks) butter, softened

3 cups all-purpose flour

2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.)

Granulated sugar

Confectioners sugar

Directions:

1. Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.
2. Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling.
3. Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners sugar. Dust with confectioners sugar just prior to service.

Lemon Zucchini Drops

I was looking for a cookie with zucchini in it.  There were several, today I tried this one.  Really good, but Amy didn't like it.  I omitted the raisins, but I did use walnuts.  I wished I'd had a fresh lemon for the zest, but I just put a little lemon juice in the cookie dough.  They are cookies with a cake like consistency.

Lemon Zucchini Drops

• 1/2 cup butter or margarine, softened
• 1 cup sugar
• 1 egg
• 1 cup finely shredded zucchini
• 1 teaspoon grated lemon peel
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1/2 cup chopped walnuts

LEMON GLAZE:

• 2 cups confectioners' sugar
• 2 Tablespoons lemon juice

1. In a mixing bowl, cream butter and sugar. Beat in egg, zucchini and lemon peel. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture. Stir in raisins and walnuts.
2. Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
3. For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies.

Oatmeal cookies with add-ins

I wanted to make some cookies for a friend's birthday. I've had this recipe for years and have never tried it. I think I got it from a newspaper, but I can't remember which one, or maybe it was a news program - I can't remember. There are so many different way to make these. Today I chose white chocolate chips and crasins. So good!

1 c. brown sugar
1 c. softened butter
1/2 c. granulated sugar
1 tsp. vanilla
2 large eggs
1 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
3 c. rolled oats

Add-ins - pick one or two
1 c. shredded coconut
1 c. crasins
1/2 c. chocolate chips
1/2 c. chopped walnuts
1/2 c. pecan gems
1/2 c. macademia nuts
1/2 c. cashews
1/2 c. dried apricots

I didn't write down directions, but I imagine this would work:

In a large mixing bowl, cream butter and sugars until mixed well. Add eggs and vanilla; mix well. Stir in remaining ingredients just until combined.
Drop by rounded tablespoons on ungreased baking sheet. Bake at 350 F for 10-12 minutes. Makes about 3 dozen.

Chocolate Mint Cookies

I made this last week with Amy - she loves the dough, but wouldn't eat the cookies. I loved both :) I got the recipe from The Mrs. Field's Best Ever Cookie Book. I didn't have mint chocolate chips, just semisweet - but it was still good. I also used unsalted butter. And as you can tell by the picture I cooled them on cookie racks.

2 2/3 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened cocoa powder
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 sticks (1 cup) salted butter, softened
3 large eggs
1 tsp. mint extract
10 oz mint chocolate chips (about 1 3/4)

1. Preheat oven to 300 F.
2. In a medium bowl, combine flour, soda, salt, and cocoa powder. Mix well with a wire whisk and set aside.
3. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrap sides of bowl, then add eggs and mint extract. Beat at medium speed until light and fluffy.
4. Add the flour mixture and chocolate chips, and blend at low speed just until combined. do not overmix.
5. Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 19 to 21 minutes, Immediately transfer cookies with spatula to a cool, flat surface.

Floating Heaven

I had some whipping cream that needed to be used. Timothy picked this one out of my Mrs. Field's Cookie Book. I think the best part was the chocolate mousse. It is a delicate recipe. And took some time, but it was really good. The recipe makes 12 servings, so I halved it.

Butter cookies:
1 stick butter (1/2 c.) unsalted butter, softened
2/3 c. granulated sugar
2 large eggs
1 tsp. vanilla extract
1 c. plus 2 Tbsp. all purpose flour

Dark Chocolate Mousse:
5 ounces semisweet chocolate, finely chopped
1 c. plus 2 Tbsp heavy cream
1 Tbsp. powdered sugar
1/2 tsp vanilla extract

Caramel Creme Anglaise
3/4 c. granulated sugar
1/4 water
2 1/2 c light cream, scalded
4 large egg yolks
1 stick (1/2 c.) unsalted butter, softened
2 tsp. vanilla extract
Unsweetened cocoa powder, for garnish

Make the cookies: In a medium bowl, cream the butter and sugar. Beat in the eggs and vanilla. Blend in the flour. Chill the dough for 1 hour.

Preheat the oven to 325 F oven. Roll the dough into 24 balls and place 2 inches apart on ungreased cookie sheet. Flatten with the bottom of a glass and bake for 14-16 minutes, or until the edges turn golden. Transfer to racks to cool.

Meanwhile, make the mousse: Place the chocolate in a medium bowl. In a small, heavy saucepan, bring 1/2 c. cream to a boil. Pour the hot cream over the chocolate and let stand, covered, for 5 minutes, then stir until smooth. Transfer the chocolate cream to a medium bowl.

In another medium bowl, beat the remaining 1/2 c. plus 2 Tbsp. cream with the powdered sugar and vanilla until soft peaks form. Fold 1/3 of the whipped cream into the chocolate cream to lighten it. Gently but thoroughly fold into the remaining whipped cream. Refrigerate until firm.

Make the Creme Anglaise: In heavy, medium saucepan, dissolve the granulated sugar in the water, over low heat, stirring constantly. Increase the heat to medium-high and boil with out stirring until the syrup turns a deep amber . ** watch carefully so the sugar doesn't burn. Remove the pan from the heat and stir in the hot cream ( be careful, it will bubble rapidly) ** make sure the cream it hot - not warm, otherwise the syrup will harden before it mixes in. Stir until smooth.

In a small bowl, whisk the egg yolks. Slowly beat 1 cup of the hot caramel sauce to warm the egg yolks. Transfer the warmed egg yolks to the pan and cook over medium heat, stirring constantly, until the creme anglaise lightly coats the back of a spoon. Do not boil. Strain the sauce through a fine-mesh sieve and stir in the butter and vanilla. Keep warm.

Assemble: With pastry bag fitted with a star tip, pipe rosettes of mousse over cookie and top with a second cookie; decorate the top with cocoa powder dusted through a heart-shaped stencil. Spoon 1/4 c. of the warm anglaise onto a small plate and place a floating heaven on top.

**To make the light cream I replaced 1/4 c. of whipping cream with whole milk. I wish I had taken a picture. I didn't do the cocoa powder on top, and I didn't pipe the mousse in a rossette, just straight through the pastry bag. But it still looked pretty cool.

Chocolate Chip Butterscotch Bars

This recipe is from the Mrs. Field's Best Ever Cookie Book. They are really good. My 8x8 pan already had the peach cobbler in it so I used my 9x11 pan, and it worked great. I didn't have any pecans so I used walnuts and no dark brown sugar, light had to do -still good.

2 c. all-purpose flour
1/2 tsp baking soda
1 c. (packed) dark brown sugar
2 sticks (1 c.) salted butter, softened
1 large egg
2 tsp vanilla extract
4 oz chopped pecans (about 1 cup)
9 oz semi-sweet chocolate chip (about 1 1/2 cups)

Preheat oven to 300 F. Grease an 8-by-8 inch baking pan.
Combine flour soda in a medium bowl. Mix well with a wire whisk. Set aside.
In a large bowl, use an electric mixer to blend the sugar and butter. Add egg vanilla, and beat at medium speed until light and smooth. Scrape down the sides of the bowl, then add the flour mixture, pecans, and chocolate chips. Blend at low speed until just combined. Do not overmix.
Transfer batter into the prepared pan with a rubber spatula. Bake in center of oven for 35-45 minutes or until toothipick comes out clean but center is still soft. cool on rack to room temperature. cut with sharp knife into 1-by-2 inch bars.

Cake mix cookies

I got this from one of my MIL's ward cookbooks. The recipe was submitted by several ladies. It was so fast and easy, and they were yummy. They suggested using Devil's Food Cake to make Oreo cookies. I used German chocolate and was glad I only did half the frosting. There was still plenty of frosting left after I made these. The best compliment was when Aaron saw me put two in David's lunch and said he was sad that I bought Oreo Caksters and didn't leave any for him. I laughed and said "I made these, and the rest are in the fridge."

1 cake mix
1/3 c oil
2 eggs
Mix all together. Roll into small balls and put on cookie sheet. Bake at 350 F for 8 to 10 minutes. Take out when cookies crackle on top.
Devil's food and frosting make Oreos; add 1 bag of any kind of baking chips (chocolate butterscotch, peanut butter, M&M's, vanilla etc.) Or use a white or yellow mix and roll balls in cinnamon sugar for snickerdoodles. Be creative.

Frosting:
1 8 oz pkg cream cheese
1 cube margarine or butter
3/4 bag ( 2 lb I think) powdered sugar
1 tsp vanilla.

Mix all together. Make sure cookies are cool before frosting them.

PS can you tell which ones Timothy frosted?

Marbles

This recipe comes from the Mrs. Field's Best Ever Cookie Book! Yummy!

2 c all-purpose flour
1/2 tsp baking powder
1/4 tsp. salt (use 1/2 tsp if you use UNsalted butter)
1/2 c (packed) light brown sugar
1/2 c granulated sugar
1 stick (1/2 c) salted butter, softened
1 large egg
4 oz (about 1/2 cup) sour cream
1 tsp. vanilla extract
6 oz (about 1 c) semisweet chocolate chips

Preheat oven to 300 degrees F
In a medium bowl, combine flour, baking powder and salt with a wire whisk. Set aside.
Combine sugars in a large bowl using an electric mixer set at medium speed. Add butter and beat until batter is grainy. Add egg, sour cream, and vanilla, and beat at medium speed until light and fluffy. Scrape bowl. add the flour mixture and blend at low speed until just combined. do not overmix.
Place chocolate chips in double boiler over hot, but not boiling water. Stir constantly until melted. Or place chips in a microwave safe bowl and microwave on high, stirring every 20 seconds until melted.sing a wooden spoon or rubber spatula, lightly fold melted chocolate chips into dough.
Drop by rounded Tablespoon, 2 inches apart, onto ungreased cookie sheet. Bake for 20 to 22 minutes. Do not brown. Quickly transer cookies to cool surface.

Chewy Drizzled Cinnamon Chip Cookies

Aaron made these yesterday. We didn't have any nuts so we didn't add them they were still yummy. Although they could have baked a little longer and still have been chewy. He found the recipe on the Hershey's website.

Chewy Drizzled Cinnamon Chip Cookies

Ingredients:

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 1 cup packed light brown sugar
• 1/4 cup light corn syrup
• 1 egg
• 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips, divided
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup finely ground pecans or walnuts
• 1-1/2 teaspoons shortening

Directions:
1. Beat butter and brown sugar in large bowl until fluffy. Add corn syrup and egg; mix well.

2. Place 1 cup cinnamon chips in microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir melted chips into butter mixture.

3. Stir together flour, baking soda and salt; add to cinnamon chips mixture, beating just until blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.

4. Heat oven to 350°F. Shape dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough. Place on ungreased cookie sheet.

5. Bake 8 to 10 minutes or until golden around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Drizzle with CINNAMON CHIPS DRIZZLE. About 5 dozen cookies


CINNAMON CHIPS DRIZZLE: Place remaining 2/3 cup cinnamon chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir until chips are melted and mixture is smooth.

Scandinavian Spice Cookies

I also made these for the multi-cultural night at David's school.
These are kind of like Oatmeal raisin cookies, but a little crispier (even when I removed them after 12 minutes) and it uses nutmeg - yum. I've seen some with cardamom too, but I didn't have any.

Scandinavian Spice Cookies

1 cup butter
3/4 cup white sugar
3/4 cup brown sugar
1 egg
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
1-1/2 cups flour
3 cups quick cooking oats
1 cup raisins

Preheat oven to 350°. In a large bowl, cream the butter and sugars together until fluffy. Add egg and mix well. Beat in salt, soda, cinnamon, nutmeg and vanilla until well-blended. Stir in flour, oats, and raisins. Drop by heaping teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake for 12 to 15 minutes until light golden brown. Remove cookies immediately from sheet. Makes 5 dozen cookies.

Norwegian Butter Cookies

We made these last night as part of multi-cultural night at David's school. Since he has Norwegian heritage, I thought the kids might enjoy these. It's a very different ways to make butter cookies. But they are really good. I think they would have been better with some almond flavoring, and authentic as well. Almonds seems to be in a lot of Norwegian baking.

Norwegian Butter Cookies

• 1/2 cup butter
• 2 eggs
• 1/4 cup white sugar
• 1 cup all-purpose flour
• 1/2 teaspoon vanilla extract

1. Preheat oven to 375 degrees F (190 degrees C).
2. Hard boil the eggs and separate the yolks. Cream the butter and hard boiled egg yolks. Beat in the sugar and add the flour vanilla extract. Mix thoroughly. Put through a cookie press or arrange by teaspoonfuls on ungreased cookie sheets.
3. Bake 10 to 12 minutes, or until lightly browned.

These are great in a cookie press (Spritz) as well.

snowball cookies

I got this recipe from my Wymount ward cookbook. Submitted by Lori T*. I use the almond flavoring. They are so easy, buttery, and fit the season. You can fit a lot on one cookie sheet since they don't spread of rise. Only two batches and you're done and have 60 little cookies. I made these to give away for a ward activity, so we didn't eat them. OK I had one - seriously only one. But I sure wanted more!

1 c. butter
1/2 c. powdered sugar (plus more for later)
2 c. flour
1/4 tsp. salt
1 tsp. vanilla or almond flavoring
1/2 c. chopped nuts (optional)

Cream butter and sugar. Add flour, salt, flavoring and nuts. Combine well. Form into small balls. and place on ungreased baking sheet. Bake at 400 for 10-12 minutes. While still hot roll in additional powdered sugar

Layered cookies

I made this for the ward Christmas party tonight. I didn't think bring week old cookies would be very good, but I didn't have much time. These are quick and soooo good. Faustin S* asked me for the recipe once and the S* family gave these out for their Christmas goodies one year. Try them!
I got the recipe from the FHE ideas on the Deseret Book website. They got the recipe from Lion House Recipes.

1/2 c. (1 stick) butter or margarine
1 c. graham cracker crumbs
1 c. shredded coconut
1 c. chocolate chips
1 c. butterscotch chips
1 c. chopped nuts
1 can (14 oz) sweetened condensed milk

Melt butter in a 9x13 baking pan. Sprinkle the remaining ingredients evenly over top in layers. Bake at 350 F for 30 minutes. After removing from oven immediately cut away from the sides. While still warm cut into squares.

I will melt the butter and mix in the graham cracker crumbs and press to form and even crust. I don't trust my sprinkling skills to be accurate.

Soft sugar cookies

This recipe comes from my Wymount Ward's cookbook. This was submitted by MaryAnn U*

3 1/2 c. flour
1/2 tsp baking soda
1/4 tsp. salt
1/2 c. butter
1 c. sugar
1 egg, unbeaten
1 1/2 tsp. vanilla flavoring
1 1/2 tsp. almond flavoring
1/2 c. sour cream

Sift together dry ingredients. Combine butter, sugar, egg and flavoring, then beat. Add sour cream, then flour mixture. Roll out. Cut to desired shapes. Cook on ungreased cookie sheet for 7 minutes at 400 F.

Marnae's cookies

This is a version of the Urban legend/Nieman Marcus recipe. I got it from my freshman roommate Marnae T*. they make a ton. It's easy to halve and even quarter.
Use the blender to make a flour out of the oats. Use can also use the blender to chop the Skor bars. I never found Skor bars in TX, so I used a bag of Health Toffee bits.


2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. unbleached flour
5 c. blended oats
6 blended Skor bars
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
24 oz semisweet chocolate chips (I use less -about 18 oz)

Mix butter, sugars. eggs and vanilla. Add dry ingredients. Mix in Skor bars and chocolate chips. Bake at 350 F for 10 minutes.

Peanut Butter Cookies

This is from the Better Homes and Gardens Cookbook

1/2 c. butter or margarine
1/2 c. peanut butter
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1 egg
1/2 tsp vanilla
1 1/4 c. all-purpose flour
Granulated sugar

In a large mixing bowl beat the butter or margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda and baking powder. Beat till combined, scraping sides of bowl occasionally. Bet in the egg and vanilla till combined. Beat in as much flour as you can with the mixer. Stir in remaining flour. If necessary, cover and chill dough till easy to handle (I actually add about 1/4 c. more flour).
Shape dough into 1 inch balls. Roll in additional granulated sugar to coat. Place balls 2 inches apart on a n ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake in a 375 F oven for 7 to 9 minutes, or till bottoms are lightly browned. Transfer cookies to a wire rack. and let cool. Makes about 36 cookies.

Gingersnaps

I am starting my holiday baking!
This recipe is from the Better Homes and Gardens Cookbook

2 1/4 c. all-purpose flour
1 c. packed brown sugar
3/4 c shortening
1/4 c. molasses
1 egg
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp ground cloves
1/4 c. granulated sugar

In a large mixing bowl combine about half the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to medium high speed till combined. Beat or stir in remaining flour.
Shape dough into 1 inch balls. Roll balls in the granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake in a 375 F oven for 8 - 10 minutes or until edges are set and tops are cracked. Cool cookies on cookie sheet for 1 minute, Transfer cookies to a wire rack and let cool. Makes about 48 cookies.

Gingerbread men (or bears)

Aaron made gingerbread men with the boys on Sunday. We couldn't find the right cookie cutter (although I found it yesterday morning - oops), so they opted for gingerbread bears. They were so yummy! This is straight from the Better Homes and Gardens Cook Book, with one exception. We ran out of molasses, so he substituted corn syrup for half of it.

1/2 c. shortening
1/2 c. sugar
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 c. molasses
1 egg
1 Tbsp vinegar
2 1/2 c. flour

In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat till combined, scraping bowl. Beat in the molasses, egg, and vinegar till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill for 3 hours or till easy to handle (Aaron waiting an hour, I think).
Grease a cookie sheet, set aside. On a lightly floured surface roll half of dough at a time to 1/8 inch thick. Using a 2 1/2 inch cookie cutter cut into desired shapes. Place 1 inch apart on the prepared cookie sheet.
Bake in a 375 degree oven for 5-6 minutes or till edges are lightly browned. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack and let cool.

* for larger cutouts (4 1/2 - 6 inch) roll dough to 1/4 inch thick and bake 6 -8 minutes.

Chocolate Chip Raisin Cookies

This is from the Mrs. Field's Best Ever Cookie Book (200 recipes!!!) David and I made these and then shared them at my Primary meeting.

2 cups all-purpose flour
1/2 tsp. baking powder
1/3 c. (packed) light brown sugar
1 c. granulated sugar
2 stick (1 c.) salted butter (I used margarine and a dash of salt)
2 large eggs
2 tap. vanilla extract
12 oz raisins (I used only 1 1/2 cups)
12 oz semi-sweet chocolate chips (about 2 cups)

Preheat oven to 300 F
In medium bowl, combine flour and baking powder. Mix well with wire whisk (I never do this). set aside.
Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix until grainy, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until smooth.
Add the flour mixture, raisins, and chocolate chips. Blend at low speed until just combined. Do not overmix.
Drop by rounded tablespoons into ungreased baking sheet, 1 1/2 inches apart. Bake for 18 - 22 minutes. Transfer cookies immediately to a flat surface using a spatula.

After the first batch I upped the temp to 325 and baked for 20 minutes. Much better. Less gooey, and lightly brown.

Chocolate Chip Pumpkin Cookies

David wanted to make some cookies, and these definitely get me in the Halloween/Fall mood. the only change is to omit the nuts and substitute half of the all purpose flour for whole wheat flour. With the pumpkin you can barely tell! Oh, and I put a little more nutmeg in - 1/4 tsp.

Chocolate Chip Pumpkin Cookies

• 1 cup shortening
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 (15 ounce) can pumpkin puree
• 4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 1 cup semisweet chocolate chips
• 1 cup chopped walnuts (optional)

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely