Pumpkin Cookies Recipe
Ingredients
| Shortening | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| 1 1/2 cups mashed cooked pumpkin | ||
| Ginger | 1/4 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| 2 1/2 cups less 2 teaspoons flour | ||
| Baking powder | 4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1 cup raisins or dates | ||
| Nuts | 1 Cup (16 tbs), chopped | |
| Lemon extract | 1 Teaspoon | |
Directions
Preheat oven to 400 degrees.
Cream shortening and brown sugar in mixer bowl until light and fluffy.
Add eggs, pumpkin, ginger, nutmeg and cinnamon; mix well.
Add sifted mixture of flour, baking powder and salt; mix well.
Stir in raisins, nuts and lemon extract.
Drop by teaspoonfuls onto greased cookie sheet.
Bake for 8 minutes or just until edges begin to brown.
Remove to wire rack to cool.
Cream shortening and brown sugar in mixer bowl until light and fluffy.
Add eggs, pumpkin, ginger, nutmeg and cinnamon; mix well.
Add sifted mixture of flour, baking powder and salt; mix well.
Stir in raisins, nuts and lemon extract.
Drop by teaspoonfuls onto greased cookie sheet.
Bake for 8 minutes or just until edges begin to brown.
Remove to wire rack to cool.
Chef
