| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Bakery, Cookies, Desserts |
7 |
Dozen |
INGREDIENTS
| 2 |
c |
Sugar |
| 2 |
c |
Vegetable shortening |
| 2 |
c |
Cooked pumpkin |
| 4 |
oz |
Tofu, beaten |
| 2 |
ts |
Vanilla extract |
| 4 |
c |
All purpose flour |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
ts |
Grated nutmeg |
| 1/2 |
ts |
Ground allspice |
| 2 |
c |
Raisins |
| 1 |
c |
Chopped walnuts |
INSTRUCTIONS
Preheat the oven to 350F. Grease a large cookie sheet. In a large bowl,
cream together the sugar and shortening. Add the pumpkin, tofu, and vanilla
and beat until smooth. In a separate bowl, combine the flour, baking soda,
salt, nutmeg and allspice. Slowly add the dry ingredients to the pumpkin
mixture, small amounts at a time, until completely mi8xed together. Stir in
the raisins and walnuts. Drop tablespoonfuls of the dough roughly 2 inches
apart on the cookie sheet. Bake 12 to 15 minutes, until golden brown.
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