INGREDIENTS

INSTRUCTIONS

Welcome to "Death-by-Pumpkin Week" at Recipe-a-Day. What is
Death-by-Pumpkin Week? Well, it's The Cook and Kitchen Staff, offering you
recipes featuring the sweet flesh of the all-American pumpkin . . . Until
you're about ready to kill us.
Okay, we have to admit that Death-by-Pumpkin week was one of our favorite
thematic recipe productions during this same time last year. Would you
believe we still have more pumpkin recipes in our archives that we've
dusted off and are sending your way?
Get ready for a week of pumpkin pies, breads, cakes, cookies, and surprises
as we feature this bright orange vegetable that's found at the end of a
trailing vine. Remember, there's a pumpkin just waiting for you to stop by
and take it home tonight, at pumpkin patch near you. Or perhaps more
accurately, there's a can of cooked pumpkin waiting for you at your local
grocer's!
Cream together sugar and vegetable shortening in a medium-sized mixing bowl
by utilizing a hand-held electric mixer.
Add eggs, vanilla, cooked pumpkin, and baking soda. Blend again to
thoroughly combine all ingredients.
Add raisins and chopped walnuts, and stir to combine.
In a separate large mixing bowl, sift together flour, baking powder,
ginger, cinnamon, allspice, cloves, and salt.
Pour pumpkin mixture into the dry ingredients and stir with a wooden spoon
until the cookie dough is blended thoroughly.
Drop by the teaspoonful onto a non-greased cookie sheet and bake for 8 to
10 minutes in a pre-heated 375-F degree oven, until lightly brown. Remove
from the cookie sheet to a wire rack to cool. Store in an airtight
container for up to one week or freeze in plastic bags for up to a month.
Kitchen Staff Tips: If you'd like a little more spice to your spiced
pumpkin cookies, simply prepare a cinnamon- sugar mixture on a 4:1 ratio.
That is, 4 teaspoons sugar to every 1 teaspoon of cinnamon. Prior to
baking, sprinkle the mixture over the top of the cookies. It makes a handy
cinnamon-toast sprinkle, too, if you prepare about 1/4 cup of the mixture
and store it in a shaker in your pantry.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 19, 1998, converted by MM_Buster
v2.0l.

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