| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cookies | 3 | Dozen | |
INGREDIENTS
| 1/2 | c | Shortening |
| 1 | c | Sugar |
| 1 | c | Canned pumpkin |
| 1 | ts | Vanilla extract |
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Cinnamon |
| 1 | ds | Salt |
| 1 | c | Raisins |
| 2 | tb | Butter |
| 1 1/2 | c | Powdered sugar |
| 2 | tb | Milk |
| 1 | ts | Vanilla extract (or try maple) |
INSTRUCTIONS
FROSTING In mixing bowl, cream shortening and sugar. Add pumpkin and vanilla. Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the raisins. Drop by teaspoonsful onto greased baking sheets. Bake at 350 deg. F. for 12-14 minutes or until lightly browned. Cool on wire racks. For frosting, melt butter in a saucepan. Stir in sugar, milk and flavoring until smooth. Frost cooled cookies. Yield: about 3 dozen. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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