Title: Honey Pumpkin Cookies
Categories: Cookie
Yield: 60 Servings

PHILLY.INQUIRER
1 1/4	c	Honey
1/2	c	Shortening
2	lg	Eggs
1 1/2	c	Cooked pumpkin puree - see note
2 1/2	c	All purpose flour
4	ts	Baking powder
1	ts	Cinnamon
1/2	ts	Nutmeg
1/2	ts	Salt
1 1/2	c	Raisins
1 1/2	c	Chopped pecans or walnuts

Cream 3/4 cup of the honey with shortening. Add eggs one at a time, beating well after each. Combine the pumpkin with remaining 1/2 cup honey and add to egg mixture. Stir together flour, baking powder, cinnamon, nutmeg and salt. Gradually stir flour blend into pumpkin mixture. Fold in raisins and nuts. Chill batter for 30 minutes.Drop by teaspoonsful onto a greased cookie sheet. Bake at 375 deg. for 15 to 20 minutes until lightly browned. Makes 4 to 5 dozen.

NOTE: If a spicer cookie is desired, use seasoned,canned,pumpkin pie filling in place of plain pumpkin.

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