| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Polkadot, Lisa, Cookies, Vegetables, Autumn |
3 |
Dozen |
INGREDIENTS
| 1/3 |
c |
Crisco |
| 1 1/3 |
c |
Sugar |
| 2 |
|
Eggs, well beaten |
| 1 |
c |
Canned pumpkin |
| 1 |
ts |
Vanilla extract |
| 2 |
ts |
Lemon juice |
| 2 1/2 |
c |
Flour |
| 4 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Ginger |
| 1/2 |
ts |
Allspice |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
|
|
Sugar & cinnamon |
INSTRUCTIONS
Preheat oven to 400 degrees. Cream shortening and sugar thoroughly. Add
egg, pumpkin, and flavorings, mixing well. Sift together dry ingredients
and sift into creamed mixture. Mix well. Drop by large teaspoonfuls on a
greased baking sheet (or a sheet covered in aluminum foil); these spread
very little. Sprinkle equal amounts of sugar and cinnamon, mixed together
in a shaker, over cookies. Bake about 15 minutes.
Source: Lisa Clarke, adapted from a recipe from "Savannah Sampler
Cookbook" by Margaret Wayt DeBolt
I made these last night. They're chewy and great with a cup of cinnamon
tea, or a cup of hot chocolate with cinnamon sprinkled in it.
* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted
by LISA on 09-12-95
Posted to MC-Recipe Digest V1 #709 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9
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