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Title: Pumpkin Raisin Cookies
Categories: Cookie
Yield: 3 Dozen
| 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 |
| FROSTING | ||
| 2 | tb | Butter |
| 1 1/2 | c | Powdered sugar |
| 2 | tb | Milk |
| 1 | ts | Vanilla extract (or try maple) |
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: Richard Hommel previous next