| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
48 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1 |
c |
Sugar |
| 2 |
|
Eggs, Beaten |
| 1 |
c |
Solid Pack Pumpkin |
| 2 |
c |
Flour, Sifted |
| 4 |
tb |
Baking Powder |
| 1 |
ts |
Salt |
| 2 1/2 |
tb |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Ginger |
| 1 |
c |
Raisins |
| 1 |
c |
Nuts, Chopped |
INSTRUCTIONS
Preheat Oven 350. Cream shortening, add sugar gradually. Add eggs, and
pumpkin, mix well. Sift flour, baking powder, salt and spices together. Add
to pumpkin mixture and mix until blended.
Add rasins and nuts. Drop by teaspoon onto pam coated cookie sheet. Bake
about 15 mins. Cool on rack, frost with Lemon Icing. These freeze well.
Lemon Icing: Combine 2 cups confectioners sugar with 1 Tablespoon each
lemon juice and grated lemon rind. Add just enough cream to make it spread
smooth. If stiff add more cream little at a time until spreads smooth.
I usually bake these on my baking stone. I like the warm soft bottoms
without a hard crusty edge.
Recipe by: Tootie Dennis Posted to bakery-shoppe digest V1 Number 018 by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on 9 Ap, r 1997
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”