| 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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