I finally succeeded in making a better, crispier and crunchy pumpkin cookies than my previous attempt. Since I don't use canola oil now, I have to find a substitute for it. I can't use peanut oil because I mostly make this as gift besides our own consumption. You know, have to be careful about peanut allergy these days. I don't want to use my extra virgin olive oil or coconut oil because they are expensive. So, I left with butter, butter is what our grandma used in the old days anyway before cheaper oil replaced it in baking. Anyway, today we know that butter is a good fat and it would not raise your cholesterol level by eating it in moderation. So, I am not afraid of butter anymore and have been using it to substitute my older recipes that called for canola oil. As for my Chinese New Year cookie recipes, I will either use peanut oil or butter as the substitute.
This is so crunchy and delicious! You just have to make it to believe it! Now I learned the trick, I have to shape it thin and bake it until it's slightly brown to make it crunchy. As you can see above, I make it for teachers at school and I hope they like this little crunchy pumpkin spiced cookie! :-)
If you make this, please do feedback to me ya!
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