Pumpkin Juice Cookies

I was thinking thoughts. Like, how to pronounce schadenfreude, what in the blazes is going on in the Total Eclipse of the Heart music video, and what happens if I used pumpkin juice as an egg-to-applesauce substitute. This is what happens.

Makes 12 cookies

Ingredients

1 can Canned Pumpkin

¼ cup Water

3 cups Apple Juice

½ cup Apricot Nectar

½ tsp Vanilla Flavoring

1 Tbl + 2 tsp Pumpkin Pie Spice

⅔ cup + ½ cup + 2 Tbl White Sugar

1½ cups Flour

1 tsp Cream of Tartar

½ tsp Baking Soda

½ cup Butter (softened)

½ tsp Vanilla Extract

1 Tbl Cinnamon

Steps

1. Mix the canned pumpkin, water, apple juice, apricot nectar, vanilla flavoring, pumpkin pie spice (2 tsp), sugar (½ cup) in a saucepan.

2. Bring to a boil.

3. Simmer until at least half of the liquid is gone (about an hour).

4. Refrigerate overnight.

5. Preheat oven to 375 degrees Fahrenheit.

6. In a large bowl, mix the flour, cream of tartar, and baking soda.

7. In another bowl, mix the butter and sugar (⅔ cup).

8. Stir the pumpkin juice before use as the contents may have separated.

9. Add the pumpkin juice to the second bowl (only ¼ cup needed).

10. Add the vanilla extract to the second bowl, mix.

11. Stir the dry contents from the first bowl into the second bowl.

12. Refrigerate dough until ready to use.

13. Stir sugar (2 Tbl), cinnamon, and pumpkin pie spice (1 Tbl) together in a small bowl.

14. Form 1-inch diameter balls from the dough and roll them in the cinnamon sugar mixture.

15. Place on a parchment paper covered tray.

16. Bake for 20 minutes or until golden brown.