| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cookies |
84 |
Servings |
INGREDIENTS
| 2 |
c |
C&H Golden Brown Sugar |
| 2 |
c |
Cooked or canned pumpkin |
| 1 |
c |
Salad oil |
| 2 |
ts |
Vanilla |
| 4 |
c |
Sifted all-purpose flour |
| 2 |
ts |
Soda |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1/2 |
ts |
Ginger |
| 2 |
c |
Raisins |
| 1 |
c |
Chopped nuts |
INSTRUCTIONS
In a mixing bowl beat together sugar, pumpkin, oil, and vanilla. Sift
together dry ingredients; add and stir until smooth. Blend in raisins and
nuts. Drop by teaspoonful on lightly oiled baking sheet. Bake at 350
degrees for 12 to 15 minutes. Makes about 7 dozen. No eggs needed in these
moist, soft cookies.
Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and
H Sugar Kitchen Electronic format by Karen Mintzias
Posted to MC-Recipe Digest V1 #273
Date: Sat, 2 Nov 1996 02:19:24 -0500
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”