 |
Total Dough
| Ingredients | Baker's % | Metric/g |
| Pastry Flour | 100 | 663 |
| Butter | 25 | 166 |
| Salt | .50 | 3 |
| Brown sugar | 50 | 331 |
| Egg, 1 extra large | 10 | 66 |
| Pumpkin puree | 50 | 331 |
| Vanilla extract | .75 | 5 |
| Baking soda | 1 | 7 |
| Cinnamon, ground | .50 | 3 |
| Nutmeg, ground | .50 | 3 |
| Cloves, ground | .50 | 3 |
| Walnuts, toasted and crushed | 10 | 66 |
| California raisins, macerated | 50 | 331 |
| Total | 298.75 | 1980 |
Procedure
Twelve (12) hours before mixing, macerate raisins in rum, fruit juice or water (75°F) just to cover; let stand 12 hours. (Desired final macerated weight is approximately 72% raisins and 28% liquid.) Cream butter, salt and sugar in a mixing bowl, using a paddle attachment, until mixture is light and fluffy. Add egg, creaming well. Stir in pumpkin purée and vanilla extract; mix lightly. In a separate bowl, sift together flour, spices and baking soda. Add slowly to creamed mixture and mix until smooth. Do not over mix. Drain raisins well and scale out to desired final weight. Fold walnuts and raisins into dough; mix together. Scoop 1.9-ounce (55-gram) portions of dough onto greased or parchment-lined baking sheet. Bake at 320°F for about 13 to 15 minutes
